Photo: Andrew Ridley
Cabbage Rolls with Meat Stuffing and Wild Mushroom Sauce
17 ingredients
Serves 6 as an appetizer, or 4 as a main course (makes 12 to 16 rolls)
openrecipes
Estimated Nutrition (whole recipe, rough)
1379
Calories
83g
Protein
37g
Fat
171g
Carbs
Counts 14 of 18 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Savoy Cabbage | 1 cup shredded (89g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Porcini | not in our table | 0 |
| Water | not in our table | 0 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large heads savoy cabbage
- 5 tbsp/70 g unsalted butter
- 1/4 cup/40 g coarsely chopped onion
- 4 cups/630 g cooked white rice
- 1 lb/455 g coarsely chopped boneless pork or chicken (thigh meat will be juicier, but white meat works as well)
- Salt and freshly ground pepper
- 2 cups/480 ml chicken broth or stock
- One 1-oz/30-g package dried mixed wild mushrooms or porcini
- 2 cups/480 ml boiling water
- 2 tbsp unsalted butter
- 2 tbsp minced onion
- 1 lb/455 g 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 tbsp all-purpose flour
- Salt and freshly ground pepper
- 1/4 cup/60 ml white wine, preferably dry vermouth
- 1/4 cup/60 ml heavy cream
- Juice of 1/2 lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes