Ingredients

• 1 Head Cabbage
• *For the filling
• 1/2 Tbsp Olive Oil
• 1 White Onion, chopped
• 1 clove Garlic, minced
• 2 cups Crimini Mushrooms, chopped
• To taste Salt and Pepper
• 1/2 cup White Wine
• 1 Tbsp Fresh Thyme
• *For the sauce
• 1/2 Tbsp Olive Oil
• 1 clove Garlic, minced
• 1 cup Tomato Sauce
• 1/2 cup White Wine

Cooking Instructions

1. Bring a large stock pot of salted water to a boil. Add the cabbage leaves, reduce heat to a simmer, and cook for about 3 to 4 minutes until leaves are just soft. Drain and set aside.
2. Heat up the olive oil in a saucepan over medium heat. Add onion and garlic, and sauté until onion begins to soften and become transparent. Add mushrooms and salt and pepper to taste. Cover and cook over medium heat for about 5 minutes. Add wine and continue to cook uncovered until all liquid has evaporated. Stir in rosemary and/or thyme, and remove pan from heat. Set aside to cool.
3. Place cooled filling in a food processor and pulse until well blended. Set aside. If no food processor, chop with your knife.
4. For the sauce: Heat up olive oil in a saucepan over medium heat. Add garlic and cook for 30 seconds. Add tomato sauce and stir. Reduce heat to low and add wine. Simmer until mixture starts to thicken, about 10 minutes.
5. To assemble rolls, lay 1 cabbage leaf out on a flat surface. Place about 1 tablespoon filling 1 to 2 inches from one edge of leaf. Fold in the sides, and roll up, like a burrito, forming a compact stuffed cabbage leaf. Repeat with remaining leaves and filling.
6. Place each roll seam side down in the saucepan with sauce. Use a spoon to drizzle some sauce over. Cover and let rolls simmer for about 10 minutes, or until heated through. Optional, broil uncovered for about 2-3 minutes.