Mushroom Stuffed Cabbage by
For the Filling:
1 medium white onion, chopped
1 clove garlic, minced 2 cups crimini mushrooms, cleaned and chopped 1/2 cup white wine 1/2 tablespoon olive oil 1 tablespoon fresh rosemary and/or thyme Salt and pepper to taste
For the Sauce:
1 cup plain tomato sauce
1 clove garlic, minced 1/2 tablespoon olive oil 1/2 cup white wine
For the Assembly:
1 small head cabbage (8-10 full leaves)
medium white onion, chopped
clove garlic, minced 2 cups crimini mushrooms, cleaned and chopped 1/2 cup white wine 1/2 tablespoon olive oil 1 tablespoon fresh rosemary and/or thyme Salt and pepper to taste
plain tomato sauce
clove garlic, minced 1/2 tablespoon olive oil 1/2 cup white wine
small head cabbage (8-10 full leaves)
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 about10 minutes, or until heated through. Serve and enjoy!