Incredibly delicious cabbage rolls, groats and mushrooms do the job here. My favorite recipe

I have always liked cabbage rolls, but in my family home they were made using a traditional recipe. When I came across this one – with groats instead of rice and mushrooms, I wasn’t sure if I would like it. My worries quickly disappeared because it turned out that this dish was really delicious.

For stuffed cabbage:

• 1 head of savoy cabbage (or white cabbage),
• 250 g barley groats,
• 300 g of minced meat,
• 250 g buckwheat,
• 1 kg of mushrooms,
• 2 onions,
• 400-500 ml of vegetable broth,
• frying oil,
• salt and pepper to taste.

For the mushroom sauce:

• 2 tablespoons of wheat flour,
• 100 ml of cream 18%,
• 300 ml of water or vegetable broth,
• a bit of dill,
• salt and pepper to taste.

Blanch the cabbage whole in boiling water. Carefully remove the core and separate the leaves. Cut off the thick part at the base of each leaf.

Cook barley and buckwheat separately until loose, according to the instructions on the package.

Cut the onions into cubes and fry them in heated fat. Then add minced meat and fry. Also add finely chopped mushrooms and simmer until soft, until their juices evaporate. At the end, season with salt and pepper.

Combine the cooked groats in a large bowl. Add half of the stewed mushrooms with the meat and onion, mix.

Place a portion of stuffing on each cabbage leaf, fold the sides inwards and roll into a roll. Place the cabbage rolls with buckwheat and mushrooms tightly in an oven-proof dish or a deep roasting pan lined with a few cabbage leaves.

Pour the vegetable stock (so that it reaches half the height of the cabbage rolls). Place in the oven preheated to 180°C and simmer for about 1 hour until the cabbage is soft.

If necessary, add stock to the evaporated liquid while stewing.

Meanwhile, make the sauce. Whisk the cream with the flour until a smooth mass without lumps is obtained. Add water and mix. Combine with the rest of the stuffed mushrooms. Cook over low heat for a few minutes, stirring constantly until the sauce thickens. Season to taste with salt and pepper. At the end, add dill.

Serve the cabbage rolls hot, topped with mushroom sauce.

Source: Terazgotuje.pl