Ukrainian Cabbage Rolls With Mushrooms and Mushroom Sauce Recipe

Posted by
Rate It!
Ukrainian Cabbage Rolls With Mushrooms and Mushroom Sauce
Add your photo!
Ingredients
17
Count
Nutrition
431
Calories
Total time
120
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Prepare the rice according to the directions on the package.
  2. Remove the core from the cabbage and place the full head in a large pot of boiling water.
  3. Cover and cook for about 3 minutes.
  4. Remove the cabbage from the water and let cool until it's easy to handle.
  5. Then remove the softened whole leaves from the head and stack them on a platter for filling.
  6. Thin out the tough vein near the stem portion of the leaf to make easier rolling.
  7. Prepare the mushroom filling by placing the dried and bottled mushrooms in a medium saucepan.
  8. Cover with water and bring the mushrooms to a boil over medium-high heat.
  9. Reduce the heat to simmer and continue to cook the mushrooms for about 1 hour.
  10. Strain off the liquid and grind the mushrooms in a food processor or blender.
  11. Meanwhile, melt two tablespoons of butter in a large skillet over medium heat and sauté the two medium chopped onions until transparent, about 5 minutes.
  12. Mix the two medium sautéed onions with the mushrooms and a dash of salt and pepper to taste.
  13. Sauté the one large chopped onion in two tablespoons of butter in a skillet over medium heat until transparent.
  14. Add the mushroom filling and cooked rice to the large fried onion.
  15. Line the bottom of a casserole dish with cabbage leaves not suitable for stuffing.
  16. Save about 6 good, whole leaves and fill the stem portion of each leaf with 2 or 3 heaping tablespoons of the rice mixture.
  17. Place the stuffed leaves seam-side down in the casserole dish.
  18. PREPARE THE MUSHROOM SAUCE by melting two tablespoons of butter in a large skillet over medium heat.
  19. Sauté the 1/4 cup chopped onions until tender.
  20. Add the one cup of freshly chopped mushrooms and cook for about 10 minutes.
  21. Sprinkle the flour over the mixture and blend well.
  22. Slowly pour in the broth and stir constantly until the mixture thickens.
  23. Remove from the heat source and stir in the parsley, then season with salt and pepper to taste.
  24. Let the sauce cool a bit, then add the sour cream and blend well.
  25. Cover the stuffed cabbages with the mushroom sauce and bake the casserole, uncovered, in a 350-F degree oven for one to one-and-a-half hours.
  26. Serve warm.
  27. Makes a great companion for plain roast beef.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 430.92 Kcal (1804 kJ)
Calories from fat 119.33 Kcal
% Daily Value*
Total Fat 13.26g 20%
Cholesterol 33.91mg 11%
Sodium 150.71mg 6%
Potassium 543.1mg 12%
Total Carbs 70.09g 23%
Sugars 7.82g 31%
Dietary Fiber 7.05g 28%
Protein 8.54g 17%
Vitamin C 62.3mg 104%
Vitamin A 0.1mg 5%
Iron 3mg 17%
Calcium 103.8mg 10%
Amount Per 100 g
Calories 120.71 Kcal (505 kJ)
Calories from fat 33.43 Kcal
% Daily Value*
Total Fat 3.71g 20%
Cholesterol 9.5mg 11%
Sodium 42.22mg 6%
Potassium 152.14mg 12%
Total Carbs 19.64g 23%
Sugars 2.19g 31%
Dietary Fiber 1.98g 28%
Protein 2.39g 17%
Vitamin C 17.5mg 104%
Iron 0.9mg 17%
Calcium 29.1mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 8.9
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top