Cabbage Rolls with Mushroom Sauce 


1 large head of cabbage 1 cup cooked rice (white or brown) 1 onion, finely chopped 2 cloves garlic, minced 1 carrot, grated 1/2 cup mushrooms, finely chopped 1/4 cup fresh parsley, chopped Salt and pepper to taste Olive oil for sautéing For the Mushroom Sauce: 2 cups mushrooms, sliced 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups vegetable or chicken broth 1/2 cup heavy cream (optional) Salt and pepper to taste Chopped parsley for garnish

Prepare the Cabbage: Remove the core from the cabbage and carefully separate the leaves. Blanch the leaves in boiling water for a few minutes until they are soft and pliable.

Prepare the Filling: In a skillet, heat some olive oil over medium heat. Add the onion, garlic, carrot, and mushrooms.

Sauté until the vegetables are soft and the mushrooms have released their moisture. Season with salt and pepper. Stir in the cooked rice and chopped parsley. Remove from heat.

Roll the Cabbage Rolls: Take a cabbage leaf and place a spoonful of the filling in the center. Roll the leaf, tucking in the sides as you go, to form a tight roll.

Make the Mushroom Sauce: In a separate saucepan, melt the butter over medium heat. Add the sliced mushrooms and cook until they are tender and golden brown.

Sprinkle the flour over the mushrooms and stir to combine. Cook for a minute to remove the raw flour taste. Gradually whisk in the broth, stirring constantly to prevent lumps from forming.

Bake the Cabbage Rolls: Preheat your oven to 350°F (175°C). Place the cabbage rolls seam-side down in a baking dish. Pour the mushroom sauce over the rolls, covering them completely.