Stuffed Cabbage With Chanterelle Recipe

Prepare cabbage leaves

Core the cabbage. Bring a large pot of salted water to a rolling boil. Blanch the whole cabbage head for 6–8 minutes until outer leaves are pliable. Remove cabbage and let cool slightly. Peel off 12–14 large leaves, returning the head to the water if needed to soften more leaves. Trim the thick rib from the base of each leaf (make a small V cut) so they roll easily.

Make filling

Squeeze excess milk from the soaked bread and crumble into a bowl. In a skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add the diced onion and saute until translucent, 5–6 minutes. Add minced garlic and chopped chanterelles (250 g) and cook until mushrooms release moisture and it evaporates, about 4–5 minutes. Season lightly with 1/2 tsp salt and a few grinds of pepper. Cool slightly. In a large bowl combine ground pork, ground veal, cooled onion-mushroom mixture, soaked bread, milk, egg, chopped parsley, 2 tsp salt and 1 tsp pepper. Mix gently until evenly combined but not overworked.

Assemble rolls

Place about 2–3 tablespoons of filling across the base of each cabbage leaf. Fold the sides over the filling and roll up tightly, tucking ends under to form neat parcels. You should have 12–14 rolls.

Sear rolls (optional)

Heat a large ovenproof skillet or Dutch oven over medium heat and add 1 tablespoon butter. Brown the cabbage rolls seam-side down for 2–3 minutes until lightly golden to help them hold shape. Turn to brown other sides briefly; you don’t need to fully cook through.

Preheat oven to 170°C (340°F). In the same pan used to sear (if using), add the tomato passata (200 ml), white wine (120 ml) and vegetable or chicken stock (300 ml). Add 1 bay leaf and 2 thyme sprigs and 1/2 tsp salt. Bring to a gentle simmer, scraping up browned bits. Nestle the cabbage rolls seam-side down into the liquid in a single layer. Spoon some liquid over the rolls so they are half-submerged. Cover the pan with a lid or tight foil and transfer to the oven. Braise for 45–55 minutes until filling is cooked through and cabbage is tender.

When cooked, carefully remove rolls to a warm plate with tongs and keep covered while you make the jus.

Sweat aromatics and mushrooms

In a medium skillet, melt 2 tablespoons butter over medium heat. Add minced shallots and cook until translucent, about 3 minutes. Add 1 minced garlic clove and sauté 30 seconds. Add sliced chanterelles (200 g) and mixed wild mushrooms (150 g). Cook, stirring occasionally, until mushrooms are golden and most moisture has evaporated, about 6–8 minutes. Season with 1/2 tsp salt and 1/4 tsp pepper.

Deglaze and reduce

Increase heat to medium-high, add the white wine (120 ml) and scrape up any fond. Reduce the wine by half, about 2–3 minutes.

Add stock and aromatics

Add the beef or veal stock (500 ml), soy sauce (1 tsp), thyme sprigs and bay leaf. Simmer gently uncovered for 12–15 minutes to concentrate flavors by about one-quarter.

Finish and mount with butter

Remove thyme sprigs and bay leaf. Stir in the black truffle paste (1 tsp). Reduce heat to low. Strain the sauce through a fine-mesh sieve into a clean saucepan, pressing solids to extract flavor. Return to low heat and whisk in cold butter (30 g) piece by piece to slightly thicken and give shine. Taste and adjust seasoning with 1/2 tsp salt and 1/2 tsp pepper. If a glossier, silkier finish is desired, blitz briefly with an immersion blender before mounting the butter.

Place two cabbage rolls per plate (or as desired). Spoon several tablespoons of warm truffle-wild mushroom jus around and over the rolls. Drizzle a teaspoon of extra virgin olive oil and sprinkle the grated lemon zest and chopped parsley over the rolls to brighten the dish. If using, shave a few thin slivers of black truffle or add a few drops of truffle oil over the finished plate. Serve immediately.