Cabbage Roll Recipe
mushroom wild rice, sorrel, lemon zest roasted vegetable cavatelli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cabbage Roll Ingredients
Method
Cooking Directions
- 1
Prepare the Wild Rice Filling
In a medium saucepan, combine wild rice and 2 cups of vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes or until rice is tender. Drain any excess liquid.
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add diced onions and minced garlic, sauté until softened, about 5 minutes. Add chopped mushrooms and cook for another 5 minutes until they are browned.
- 3
Combine Filling Ingredients
In a large bowl, combine cooked wild rice, sautéed vegetables, chopped sorrel, and lemon zest. Season with salt and black pepper to taste.
- 4
Prepare Cabbage Leaves
Bring a large pot of salted water to a boil. Blanch cabbage leaves for 2-3 minutes until slightly softened. Remove and drain on paper towels.
- 5
Assemble the Cabbage Rolls
Place a cabbage leaf on a flat surface, add a generous spoonful of the filling at the base of the leaf, fold in the sides, and roll up tightly. Repeat with remaining leaves and filling.
- 6
Cook the Cabbage Rolls
In a large pot, place the cabbage rolls seam side down. Add remaining vegetable broth and cover. Simmer for 30 minutes.
- 7
Prepare Cavatelli
Cook cavatelli pasta according to package instructions. Drain and toss with roasted vegetables.
- 8
Serve
Serve cabbage rolls over a bed of roasted vegetable cavatelli.
