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Rainbow cabbage rolls with mushroom sauce

Rainbow cabbage rolls with mushroom sauce
4.4 14 ratings
Prep. 30 min
Total 2 h 40 min
6 portions
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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
Fibre 15.6 g
Saturated Fat 19.1 g
Carbohydrates 79.7 g

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