Cabbage Rolls with Meat Stuffing and Wild Mushroom Sauce

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


  • 4 cups cooked white rice
  • 2 tablespoon minced onion
  • 2 tablespoon unsalted butter
  • ½ lemon
  • Salt and freshly ground pepper
  • 1 tablespoon all-purpose flour
  • freshly ground pepper
  • + 12 more ingredients
    • 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
    • ¼ cup heavy cream
    • freshly ground black pepper
    • 2 cups boiling water
    • ¼ cup coarsely chopped onion
    • 5 tablespoon unsalted butter
    • 1 1-ounce packet package dried mixed wild mushrooms or porcini
    • 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.)

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


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