Cabbage Rolls with Meat Stuffing and Wild Mushroom Sauce

Cabbage Rolls with Meat Stuffing and Wild Mushroom Sauce
Photo by Bogdan & Dorota Biały


  • ¼ cup coarsely chopped onion
  • 4 cups cooked white rice
  • 2 tablespoon minced onion
  • 2 tablespoon unsalted butter
  • ½ lemon
  • Salt and freshly ground pepper
  • 5 tablespoon unsalted butter
  • + 12 more ingredients
    • 1 tablespoon all-purpose flour
    • freshly ground pepper
    • 2 cups chicken broth or stock
    • ¼ cup white wine, preferably dry vermouth
    • 2 large heads savoy cabbage
    • 1 pound coarsely chopped boneless pork or chicken
    • Salt
    • 1 1-ounce packet package dried mixed wild mushrooms or porcini
    • ¼ cup heavy cream
    • 1 pound mixed fresh wild mushrooms, cleaned, trimmed, and coarsely chopped (Go for an exotic mix, but if your market offers only portobello, cremini, and shiitake, these will work as well.)
    • freshly ground black pepper
    • 2 cups boiling water

Preheat the oven to 350°F/180°C/gas 4. Fill a large pot—one in which you can submerse a whole head of cabbage—with water and bring to a boil. (It is helpful to use a pot with a strainer insert, such as a pasta pot, so you can pick up the insert to remove the cooked cabbage, rather than struggle w...

View full recipe at Epicurious


Best Wine Deals

See More Deals

Snooth Media Network