Cabbage Rolls with Meat Stuffing and Wild Mushroom Sauce

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

Ingredients

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network