Cabbage Rolls with Meat Stuffing and Wild Mushroom Sauce

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

Ingredients

  • 1 tablespoon all-purpose flour
  • 5 tablespoon unsalted butter
  • freshly ground pepper
  • Salt and freshly ground pepper
  • freshly ground black pepper
  • 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.)
  • ¼ cup coarsely chopped onion
  • + 12 more ingredients
    • ¼ cup white wine, preferably dry vermouth
    • ½ lemon
    • ¼ cup heavy cream
    • Salt
    • 1 pound coarsely chopped boneless pork or chicken
    • 4 cups cooked white rice
    • 2 large heads savoy cabbage
    • 2 tablespoon unsalted butter
    • 1 1-ounce packet package dried mixed wild mushrooms or porcini
    • 2 tablespoon minced onion
    • 2 cups boiling water
    • 2 cups chicken broth or stock

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network