Leek and Mushroom Cabbage Rolls
- Yield: Serves 10 1x
1 small Savoy cabbage
9 oz. of leeks, washed, trimmed and finely chopped
9 oz. button or Shitake mushrooms, cleaned and finely chopped
2 Tbsp butter
3–4 large garlic cloves, finely minced
1/2 cup slivered almonds
1 Tbsp lemon juice
2 1/2 tsp sweet paprika
1 large egg, lightly beaten
1 cup low-sodium vegetable broth
Salt and pepper for taste, as needed
- Preheat oven to 400 degrees.
- Bring 7 quarts water to a boil in large pot.
- Take 10 large outer leaves of the cabbage and blanch leaves in boiling water. About 2 minutes.
- Remove from boiling water and place in cold water to keep color.
- Drain and remove tough lower spine.
- Chop 2 cups of remaining cabbage finely.
- In a large skillet, melt butter over medium high heat and add cabbage, leeks, garlic and mushrooms. Saute for about 10-12 minutes.
- Stir frequently.
- Add almonds, lemon juice and paprika to mixture and continue to cook for about 5-6 minutes.
- Remove pan and allow time to cool.
- Add egg and salt and pepper to mixture.
- Mix extremely well.
- Divide stuffing equally between blanched cabbage leaves.
- Roll leaves tightly.
- Place seam side down and tightly packed in an ovenproof pan. Make sure it is a single layer.
- Pour vegetable broth around the rolls.
- Cover pan with foil and bake for 20-22 minutes.
- Serve hot.
Use organic ingredients whenever possible.