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Alright, don’t linger, let’s course of action this cabbage rolls with creamy mushroom sauce menu with 16 elements which are definitely easy to acquire, and we have to process them at the very least through 14 actions. You should invest a while on this, so the resulting food could be perfect.

Composition of Cabbage Rolls with Creamy Mushroom Sauce:

1. Need 10 leaves or so Cabbage
2. Make ready 300 grams Ground meat - beef and pork mix
3. Get 1/2 - Onion
4. Provide 1 Egg
5. Prepare 100 ml Panko
6. Give 1 dash Salt and pepper
7. Give 2 tsp of ☆Soup stock granules
8. You need 300 ml - ☆Water
9. Take 1 dash for ☆Salt and pepper
10. Need 1 of packet Shimeji mushrooms
11. Need 3 small of King oyster mushrooms
12. Give 400 ml of Milk
13. Make ready 30 grams - Butter
14. Require 3 tbsp Cake flour
15. Give 1 tbsp Soup stock granules
16. Take 1 for Dried parsley

Cabbage Rolls with Creamy Mushroom Sauce instructions:

1. Peel the cabbage leaves one by one. Shave off the hard core, and blanch the leaves lightly. Leave to cool.
2. Chop the onion finely. Cover loosely with plastic wrap and microwave for about 1 minute at 500w. Leave to cool.
3. Combine ground meat, onion, egg, panko and salt and pepper in a bowl. Mix and knead with your hands until sticky.
4. Use 1 cabbage leaf if they're big, or 2 to 3 leaves if they're small or have holes in them, for each roll. Put some of the meat mixture on each leaf or set of leaves and roll up tightly.
5. Place the rolls in a pan with the seam side down.
6. Add the ☆ ingredients to the pan and heat. When it comes to a boil, skim off the scum.
7. Cover with a piece of aluminium foil, and simmer over low heat for about 30 minutes.
8. Make the white sauce. Take the root end off the shimeji mushrooms and shred apart. Cut the king oyster mushrooms in half lengthwise and crosswise, then slice about 3mm thick.
9. Heat butter in a pan and sauté the mushrooms.
10. When the mushrooms have wilted, mix in the cake flour.
11. Turn the heat off and mix in the milk gradually.
12. When the milk has blended in nicely, turn the heat on again and add 1 tablespoon of soup stock granules and salt and pepper to season. Simmer until the sauce has thickened.
13. Put the simmered cabbage rolls on a plate, pour the sauce over them, and sprinkle dried parsley to taste. Serve.
14. The tomato version of rolled cabbage is:

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