CABBAGE ROLLS IN MUSHROOM SAUCE (DELICIOUS)
This is an old fashioned recipe that is my 'Great Grandmothers'.. We have kept it and vary it as the mood or holiday demands. You can add white raisins or some chopped dried apricots to the meat mixture to make it a bit more exotic Hungarians love to change things and make it their own so I encourage you to do the same. I chose...
Provided by Anna and Timothy (Tibor) Bosnyak
Categories Other Main Dishes
Time 3h20m
Number Of Ingredients 19
Steps:
- 1. Add first all 13 of the ingredients and mix them together with your hands. cover and set aside, ( use small amounts of the water to make the mixture a little moist as you like it)
- 2. Steam Savoy cabbage and cut out stems. place the cabbage leaf on a dinner plate and role about a 2 by 2 inch plump little log shape of the filling in leaf by folding both sides of cabbage over the sides. then slowly roll and tuck cabbage roll up, and place seam side down the repeat till all meat is rolled.
- 3. chop up remaining cabbage and place in a large rectangular glass baking pan, and then fill this pan with the finished rolls of cabbage and add some water to the pan. place in a 350 degree oven and bake for 45 mins.
- 4. in a 4 quart pot add mushrooms and bring to a a medium heat add cream and milk then bring to a boil.and lower a bit as this mixture can reduce till it becomes a sauce. Set on low and add 2 bouillon cubs one beef and one chicken let cook till rolls are baking then, pour over rolls and raise this sauce till pan is 3/4 full around cabbage rolls. and return to hot oven for 15 to twenty minutes more. Remove and spread the rest of the mushrooms on top.
SAVOY CABBAGE AND MUSHROOMS
A simple recipe for savoy cabbage and mushrooms I often make in the fall, either as a side or as part of a vegetarian meal.
Provided by lilifee
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a pot over medium-low heat and cook savoy cabbage and mushrooms until softened, about 5 minutes. Season with dried cilantro and salt. Add broth, cover, and simmer until cabbage is cooked through, about 20 minutes.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 9.4 g, Fat 3.7 g, Fiber 4.2 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 131 mg, Sugar 3.9 g
VEAL WITH MUSHROOM SAUCE
Make and share this Veal With Mushroom Sauce recipe from Food.com.
Provided by ImPat
Categories Veal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place veal between two sheets of cling wrap and beat them with a rolling pin or mallet or I've even used a small frypan until very thin (if they're already paper thin when you buy them, don't bother with this step).
- Heat the olive oil and 1 tablespoon of the butter in a large frying pan/skillet over high heat and cook the veal quickly, only about 1 minute on each side, in batches so you don't overcrowd the pan and set aside on a plate and cover loosely with foil to keep warm.
- Into the same pan add the remaining butter and the garlic and mushroomns and saute until the mushrooms are browned.
- Deglaze the pan with the wine and simmer until it is almost evaporated and then add the stock, cream and mustard and siommer until the sauce reduces slightly and starts to thicken.
- Season to taste with salt and pepper and then pour over the veal, sprinkle with ground black pepper, if you like.
Nutrition Facts : Calories 283.3, Fat 26.8, SaturatedFat 15, Cholesterol 72.8, Sodium 179.3, Carbohydrate 4.5, Fiber 0.8, Sugar 1.8, Protein 3.2
VEAL AND MUSHROOMS
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Melt butter in a 6-quart stockpot over medium heat. Add onion and garlic and saute until onion is translucent. Meanwhile, dredge veal cubes in flour, discarding any extra flour. When onions are translucent, add the veal to the stockpot and cook until lightly browned. Add mushrooms, parsley, crushed tomatoes, and chicken stock. Simmer for approximately 45 minutes, or until meat is fork-tender. Season with salt and pepper, to taste, and serve.
LONG-COOKING SAVOY CABBAGE, BACON AND MUSHROOM SAUCE
This is an adopted recipe. It is a delicious, economical, and easy sauce that is wonderful over polenta or pasta. The long cooking gives the cabbage a buttery, caramelized flavor and the bacon is a wonderful smoky compliment to that. From a Good Housekeeping article on meals you can freeze ahead.
Provided by TishT
Categories Vegetable
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Core and quarter cabbage, then slice into 1/4-inch strips (you will have about 12 cups).
- In a dutch oven or heavy large saucepan, heat oil over medium heat.
- Add bacon and garlic and saute about 8 minutes, until bacon is cooked and garlic is a golden color.
- Add the salt, pepper, mushrooms and about half the cabbage, and put a lid on the pot for about 3 minutes, so cabbage will wilt down.
- Stir, then and add the remaining cabbage.
- Let it wilt again, then stir again.
- Remove the lid and simmer vegetables uncovered for at least an hour, adding water or broth if they get too dry.
- Serve over polenta or thin the sauce with some water and serve over pasta.
- This freezes and reheats well, making it great for once-a-month cooking.
Nutrition Facts : Calories 275.4, Fat 26.3, SaturatedFat 7, Cholesterol 25.7, Sodium 513.3, Carbohydrate 4.1, Fiber 0.8, Sugar 1.6, Protein 7
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