Cabbage Rolls with Meat Stuffing and Wild Mushroom Sauce

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


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

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