From the head of cabbage, gently pull off 8 to 10 of the large
outer leaves. Make sure to keep the leaves fully intact. Bring a
large pot of water to a boil and add the cabbage leaves. Reduce
the heat to a simmer and let cook for about 3 to 5 minutes so
that the leaves are soft, but not falling apart. Drain, and set
aside.
Now it's time to make the filling. In a saucepan over medium
heat, warm the olive oil. Once hot, add the onion and garlic.
Sautée until onion begins to soften and become transparent. Add
the chopped mushrooms, salt, and pepper. Cover and cook over
medium heat for about 5 minutes. Add the wine and continue to
cook (uncovered) until all the liquid has evaporated. Stir in the
rosemary and/or thyme and remove the whole mixture from the
heat. Set the pan aside to cool. When the mixture has cooled,
place it in a food processor and mix until as broken down as
possible. Set aside for assembly. (Note- If you don't have a food
processor, just try to chop up the mixture a bit more.)
Now it's time to make the sauce. In a separate saucepan over
medium heat, warm olive oil. Add garlic and cook for 30 seconds.
Add the tomato sauce and stir. Reduce the heat to low, and add the
wine. Let simmer so the mixture begins to thicken, about 10
minutes.
Now it's time to fill the rolls- Lay the cabbage leave out on a flat
surface. Take about 1 tablespoon of the mushroom mixture and
place about 1-2 inches from one edge of each leaf. Fold in the
sides, and roll up the leaves with the filling (as you would a
burrito), forming a compact stuffed cabbage leaf. Continue with
the remainder of the leaves until the mushroom mixture runs
out. Place each roll, seam-side down, into the saucepan with the
tomato sauce. Use a spoon to drizzle some of the sauce over the
top of the rolls. Cover, and let the rolls simmer in the tomato
sauce for about 10 minutes, or until heated through. Serve and
enjoy!
Originally Submitted
5/13/2013
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