Savoy Cabbage Rolls with Porcini

Meat and rice parcels simmered in a creamy tomato and mushroom sauce.

Cooking time ≈ 2 h 30 min

Estimated nutrition · Per serving
≈ 330 kcal · Protein 22 g · Carbs 29 g · Fat 15 g

Ingredients

• Savoy cabbage
• 500 g ground meat
• 0.5 cup rice
• 1 carrot
• 1 onion
• 0.5 cup dried porcini mushrooms
• sour cream
• 0.5 cup tomato paste
• bay leaf
• salt and black pepper

Method

1. Cut around the cabbage core. Steam core-side down in water reaching one-third of its height, then cool, separate leaves and trim thick ribs.
2. Rinse porcini briefly and soak in boiling water until soft. Chop them and reserve the soaking liquid.
3. Parboil the rice. Combine with ground meat, chopped onion, grated carrot, mushrooms, salt and pepper.
4. Wrap the filling in cabbage leaves. Mix mushroom liquid, tomato paste and a couple of tablespoons of sour cream for the sauce.
5. Line a deep pan with spare cabbage leaves, pack in the rolls and add sauce and 1–2 bay leaves.
6. Cover and simmer gently for 1½–2 hours.