Rainbow cabbage rolls with mushroom sauce

Rainbow cabbage rolls with mushroom sauce

4.4 14 ratings

Prep. 30min

Total 2 h 40min

6 portions

Ingredients

Cabbage rolls

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

Mushroom sauce

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

Difficulty

medium

Nutrition per 1 portion

Sodium 707.1 mg

Protein 25.5 g

Calories 2969.3 kJ / 709.7 kcal

Fat 34.5 g

Fiber 15.6 g

Saturated fat 19.1 g

Carbohydrates 79.7 g

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