Stuffed Cabbage Leaves With Mushroom Sauce Recipe

Name: Stuffed Cabbage Leaves With Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10-12 None large savoy cabbage leaves; 4 tbsp butter; 2 None onions, peeled and chopped; 1 1/4 cups red lentils, rinsed and drained; 4 cups vegetable stock; 1 3/4 cups grated cheddar cheese; 4 tbsp fresh chopped parsley, plus sprigs to garnish; 2 tbsp vegetable oil; 7 oz small mushrooms, wiped clean and sliced; 1/4 cup flour; 1 cup milk

Servings: persons

10-12 None large savoy cabbage leaves
4 tbsp butter
2 None onions, peeled and chopped
1 1/4 cups red lentils, rinsed and drained
4 cups vegetable stock
1 3/4 cups grated cheddar cheese
4 tbsp fresh chopped parsley, plus sprigs to garnish
2 tbsp vegetable oil
7 oz small mushrooms, wiped clean and sliced
1/4 cup flour
1 cup milk

1
Cut the hard stalk away from each of the cabbage leaves. Blanch the leaves in boiling water for 1 min until just tender. Refresh under cold water then drain and set aside.
2
Melt 1 tbsp butter in a large pan and saute half the chopped onions for 5 mins. Stir in the drained lentils and cook for 1 min, then add half the stock and bring to a boil. Simmer for 15 mins. Drain the lentils through a sieve to remove the excess liquid. Transfer to a bowl and stir in the cheese and most of the chopped parsley. Divide the lentil mixture between the cabbage leaves, wrapping each one to enclose the filling. Secure the parcels with wooden toothpicks. Heat the oil in the pan and sear the cabbage parcels for 2-3 mins then pour in the rest of the stock and simmer for 15 mins.
3
For the sauce, melt the rest of the butter in a second pan and saute the rest of the chopped onions for 6-7 mins, adding the mushrooms after 3-4 mins. Stir in the flour and cook for 1 min then gradually pour in the milk and 1 cup water and bring to a boil, stirring all the time. Simmer for 5-6 mins, util the mushrooms are tender and the sauce has thickened. Season to taste.
4
Arrange the cabbage parcels on a warmed serving dish and spoon the mushroom sauce on top. Sprinkle the rest of the chopped parsley and more ground black pepper on top. Garnish with parsley sprigs. Remove toothpicks and serve.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10-12 None large savoy cabbage leaves, 4 tbsp butter, 2 None onions, peeled and chopped, 1 1/4 cups red lentils, rinsed and drained, and more.

Yes, Stuffed Cabbage Leaves With Mushroom Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Cabbage Leaves With Mushroom Sauce

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