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Stuffed Cabbage Leaves

Posted on December 19, 2011.



1 head Savoy cabbage
2 garlic cloves, minced
8 oz leeks, minced
4 oz cremini or shitake mushrooms, minced
2-3 tablespoons lemon juice
1 egg, beaten
1 cup chicken broth
2 teaspoons paprika
2 tablespoons unsalted butter
Salt and pepper
1/2 cup dry white wine


In a large pot, blanch leaves in boiling salt water or steam, then cut away stems. Remove as whole cabbage leaves to create 6-8 shells. Set aside.

Use remaining cabbage to create 2 cups of minced cabbage.

Melt butter in pan, add garlic, leeks, mushrooms, then minced cabbage. Stir frequently for 10 minutes. Deglaze with white wine and let cook down for 3-5 minutes.

Stir in lemon juice and paprika. Cook for 5 minutes.

Remove from heat, pour into a bowl, and let cool.

Mix in beaten egg, salt & pepper.

Roll the stuffing mix in the leaves and place joint-side down in a baking dish. Pour broth around them and bake for 20 minutes.


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Posted By: Chief Foodie Officer