This was a risky meal that totally paid off. I had tons of cabbage and mushrooms from my last two weeks Bountiful Baskets, but the chances that my family would eat mushrooms wrapped in cabbage leaves were slim. These were so good that even the cabbage/mushroom-lover in the family was surprised. Everyone ate them. I served them over mashed potatoes. The flavor was reminiscent of stuffed peppers or shepherds pie.
The recipe comes from
Not Eating Out In New York:
The changes I made were:
Cooked for 1 hr 20 min--we were hungry.
No shallots--didn't have any.
Added 1 tsp italian seasoning to mushroom mix
Used Hunt's Fire Roasted Tomatoes
Vegetarian Stuffed Cabbage
(makes 3-4 servings)
1 small head of cabbage, cored
1 lb any mushrooms, such as Portobello/Crimini, Porcini, button, wild varieties, etc., stems trimmed and roughly chopped
1 16 oz. can diced or whole peeled tomatoes
1 small onion, chopped
1 tablespoon olive oil
juice of 1 lemon
1/4 cup golden raisins (optional)
1/2 cup fresh breadcrumbs
1 egg
1 tablespoon grated Parmesan
1 teaspoon salt, plus more for the boiling water
1/4 teaspoon black pepper
1 large shallot, minced
Heat up the onions and olive oil in a saucepan on low heat. In a mixing bowl, crush the tomatoes with your hands for a minute or two until the pieces have broken down to a loose pulp. Add it to the onions just after they have turned slightly transparent, about 5-6 minutes. Add the raisins, if using, and the lemon juice and let simmer, covered for another 10-15 minutes.
Put the mushrooms and shallot in a food processor and pulse a few moments until they have broken down to rough, moist pulp. Remove and turn into a mixing bowl. Add the breadcrumbs (if making from fresh bread, simply pulse the bread a few times in the food processor first). Add the egg, Parmesan, and a pinch each of salt and pepper and mix. Cover with plastic wrap.
Preheat oven to 374 degrees. Bring a stockpot of salted water deep enough to submerge the cabbage in with water. Once it’s boiling, gently add the cabbage and let boil for 1 minute. Remove with tongs or a large spatula and remove 2-3 of the outer leaves. Replace into the pot and boil another minute. Remove, and tear off another 2-3 leaves. Repeat until you have at least 8 leaves big enough to use to wrap with the stuffing. Let the rest of the head cool. Cut out the tough middle fibrous stem of each leaf of cabbage and discard (these should be shaped like a thin diamond and comprise the whitest streak of each leaf).
Place an inch-thick log of the mushroom stuffing mixture inside each blanched leaf and wrap, tucking in the end pieces like a burrito, until fully wrapped. You should have approximately 8 fully wrapped leaves. Slice the rest of the remaining cabbage to about 1/2″ inch thick pieces and place along the inside of a covered casserole or large cast-iron Dutch oven. Place each rolled stuffed cabbage leaf in a line on top of the shredded cabbage. Top with the tomato sauce, and cover. Bake covered for 1 hour and 45 minutes. Remove from heat, and let rest, uncovered for 5-10 minutes before serving.
