Stuffed Cabbage with Rice and Mushrooms

Method

1. Boil the cabbage whole 5 minutes, peel off 12 soft leaves and trim thick ribs.

2. Cook rice until just tender, about 10 minutes, and drain.

3. Fry onion and mushrooms in oil until golden, add garlic, then mix with rice, herbs and salt.

4. Place a spoonful of filling on each leaf, fold in the sides and roll up.

5. Pack rolls seam down in a pot or baking dish.

6. Pour over passata and stock, cover and simmer or bake at 180°C (350°F) for 40 minutes.

• eastern european
• baked
• comfort

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