Mushroom-Stuffed Cabbage Rolls

Main Courses


8-10 large cabbage leaves

For filling:
1/2 tablespoon olive oil
1 white onion, chopped
1 clove garlic, minced
2 cups crimini mushrooms, chopped
1/2 cup white wine
1 tablespoon fresh rosemary and/or thyme

For sauce:
1/2 tablespoon olive oil
1 clove garlic, minced
1 cup tomato sauce
1/2 cup white wine

Boil water in a large pot. Add cabbage leaves and reduce to a simmer. Cook for about 3 to 5 minutes until leaves are soft but not falling apart. Drain and set aside. For the filling, heat olive oil in a saucepan over medium heat. Add onion and garlic, and sauté until onion begins to soften and become transparent.  Add mushrooms and salt and pepper to taste. Cover and cook over medium heat for about 5 minutes. Add wine and continue to cook until all liquid has evaporated. Stir in rosemary and/or thyme, and remove pan from heat. Set aside to cool.

Place cooled filling in a food processor and mix until as broken down as possible. Set aside. (Note: If you don’t have a food processor, just try to chop it up a bit more.) To make sauce, heat olive oil in a saucepan over medium heat. Add garlic and cook for 30 seconds. Add tomato sauce and stir. Reduce heat to low and add wine. Simmer for about 10 minutes,  until mixture begins to thicken.

To make the rolls, lay 1 cabbage leaf out on a flat surface. Place about 1 tablespoon of filling 1 to 2 inches from one edge of leaf. Fold in the sides, and roll up like a burrito, forming a tight, stuffed cabbage leaf. Repeat with all leaves and filling. Place each roll seams down in the saucepan with the sauce. Use a spoon to drizzle some sauce on the top. Cover and simmer for about 10 minutes, or until rolls are heated through.