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A delicious plate of Stuffed Cabbage Rolls with Mushroom Sauce: Discover Delight!

Stuffed Cabbage Rolls with Mushroom Sauce

These comforting Stuffed Cabbage Rolls are packed with a savory meat and rice filling, simmered in a rich tomato and mushroom sauce, and finished with a creamy touch of sour cream. A delightful meal for any occasion!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 rolls
Course: Dinner, Main Dish
Cuisine: Comfort Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head large head of green cabbage Choose a firm, fresh cabbage for best results.
  • 1 pound ground beef or turkey Use your preferred ground meat, lean or regular.
  • 1 cup cooked rice Any white or brown cooked rice will work.
  • 1 each small onion, finely chopped Finely chop the onion to blend seamlessly into the filling.
  • 2 cloves garlic, minced Freshly minced garlic adds the best flavor.
  • 1 tsp salt Adjust salt to taste, especially if using salted broth.
  • 0.5 tsp black pepper Freshly ground black pepper is recommended.
  • 1 tsp dried thyme Dried thyme gives an earthy aroma to the filling.
  • 1 tbsp Worcestershire sauce Adds a savory depth to the meat mixture.
  • 1 can can (15 ounces) tomato sauce Use plain tomato sauce, not seasoned.
  • 1 cup beef broth Low-sodium beef broth allows better control of seasoning.
  • 1 tbsp olive oil For sautéing the mushrooms.
  • 8 ounces mushrooms, sliced Cremini or white button mushrooms work well.
  • 1 cup sour cream Full-fat sour cream gives a richer, creamier sauce.
  • 1 tbsp fresh parsley, chopped (for garnish) Adds a fresh, vibrant finish to the dish.

Equipment

  • Large Pot
  • Large mixing bowl
  • Large Skillet

Method
 

  1. Bring a large pot of water to a boil. Carefully remove the core from the cabbage and submerge the head in the boiling water for about 5 minutes, or until the leaves are pliable. Remove the cabbage and let it cool. Gently peel off 12 leaves and set aside.
  2. In a large mixing bowl, combine the ground beef or turkey, cooked rice, chopped onion, minced garlic, salt, pepper, thyme, and Worcestershire sauce. Mix until well combined.
  3. Place about 2 tablespoons of the meat mixture in the center of each cabbage leaf. Fold in the sides and roll up tightly to enclose the filling. Repeat until all filling is used.
  4. In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté for about 5 minutes, or until they are tender. Stir in the tomato sauce and beef broth, bringing the mixture to a simmer.
  5. Carefully place the stuffed cabbage rolls seam-side down into the skillet with the mushroom sauce. Cover and simmer for 30-35 minutes, or until the meat is cooked through.
  6. Once cooked, remove the skillet from heat and stir in the sour cream until well blended. Serve the cabbage rolls topped with the mushroom sauce and garnish with fresh parsley.

Notes

This recipe is perfect for meal prepping; prepare the rolls ahead of time and refrigerate or freeze before simmering. You can also experiment with different ground meats or add a pinch of red pepper flakes for a subtle kick.