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

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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