Stuffed Cabbage Rolls in Mushroom Gravy

This is a Czech dish that my mom used to make for us growing up. In Czech, it’s called Holubky. As I researched it on-line, it seems that it’s usually made with tomato sauce. My mom always made it with a brown gravy, so I am too. I can’t remember exactly what my mom made the filling with so I’m trying it this way. My official taste tester (a.k.a. my husband) definitely approved!

1 head of green cabbage, leave leaves removed

Filling:
1 lb ground beef
½ yellow onion, finely chopped
1 baby Bella mushroom, chopped
1 large carrot, shredded
1 garlic clove, minced
1 tsp salt
1 tsp pepper
A few dashes of Worchester sauce

Mushroom Gravy:
1 packet of brown gravy
¼ cup dried mushrooms (my grandma picks these wild mushrooms in the Czech forest, cuts them, dries them and then mails them to me)

In a large pot of boiling water, add the cabbage leaves and cook for about 3-4 minutes until soft. Drain and set aside.

Preheat oven to 350 degrees. In a mixing bowl, combine all ingredients for the filling. Fill each cabbage leaf with the beef filling, roll and put in a 9 x 9 casserole dish, seam side down. Cover with aluminum foil and bake for 45 minutes or until meat is cooked all the way through.

In a small sauce pan over high heat, add one cup of water and dried mushrooms. Turn heat to low and let mushroom simmer for 15 minutes. Wisk in gravy mix, and follow directions on packet.


Serve cabbage rolls on rice. Spoon gravy over dish.