Cabbage rolls with potatoes and mushrooms

The unusual filling will make you look again at the already beloved and familiar stuffed cabbage rolls. The dish turns out to be very tasty. You should definitely try.

Cooking time 1 hour


Head of cabbage 1 pc

Potatoes 3-4 pcs

Milk 2.5% fat. 1/2 stack.

Frozen mushrooms (any) 200 g

Black peppercorns 15 g

Bay leaf 1-2 pcs

Tomato paste 2-3 tbsp l.

Boiled water 1/2 cup

Vegetable oil 2-3 tbsp. l.

Salt to taste

Pepper to taste


After cutting out a stump of cabbage, dip the cabbage into boiling water with the addition of salt, peppercorns and bay leaves. Cook, removing the top leaves as they cook.

Fry mushrooms with salt and pepper in vegetable oil.

Boil potatoes and add boiled milk to it.

Crush the potatoes and add the fried mushrooms, stir.

Wrap potatoes with mushrooms in cabbage leaves, cutting off the convex part at the base.

Fry cabbage rolls in vegetable oil on both sides.

Put in a heat-resistant form, pour over tomato paste mixed with boiling water and bake in the oven at 180C for about 15 minutes.

Delicious cabbage rolls with potatoes and mushrooms are ready. Garnish with herbs when serving.

Bon appetit!