Rainbow cabbage rolls with mushroom sauce
TM6 TM5 TM31

Rainbow cabbage rolls with mushroom sauce

4.9 (10 ratings)

Ingredients

Cabbage rolls

  • 12 cabbage leaves of choice, whole large, trimmed and steamed (see Tips)
  • 1000 g water
  • 500 g potatoes, cut into pieces (1 cm)
  • 300 g dried red lentils, rinsed
  • 3 sprigs fresh dill, leaves only
  • 200 g feta cheese, crumbled
  • 2 onions, cut into quarters
  • 30 g extra virgin olive oil
  • 1 tsp sea salt
  • ½ tsp ground black pepper
  • 300 g liquid vegetable stock (see Tips)

Mushroom sauce

  • 20 g dried porcini mushrooms
  • 150 g boiling water
  • 1 tbsp cornflour
  • 1 tbsp water
  • 1 onion, cut into halves
  • 20 g unsalted butter
  • 200 g button mushrooms, cut into slices
  • 50 g white wine
  • 300 g pouring (whipping) cream
  • 2 - 3 tsp Vegetable stock paste or to taste (see Tips)
  • ¼ tsp ground black pepper
  • 10 g lemon juice
  • 1 sprig fresh dill, leaves only, to garnish (optional)

Nutrition
per 1 portion
Calories
2969.3 kJ / 709.7 kcal
Protein
25.5 g
Carbohydrates
79.7 g
Fat
34.5 g
Saturated Fat
19.1 g
Fibre
15.6 g
Sodium
707.1 mg

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes