Cabbage rolls stuffed with mushrooms
1 head of Savoy cabbage
Stuffing
250 g chanterelles, chopped and fried
1 chopped onion
4 cloves garlic
2 mozzarella cheeses, normal size
salt, pepper
Provençal herbs
1 tbsp shredded peel of a lemon
1 dl shopped parsley
2 dl boiled red rice or other whole-grain rice
(1 egg)
1 dl virgin olive oil flavoured with lemon
2–3 tbsp liquid honey
1 jar cherry tomatoes
Boiled cabbage
Bring to a boil 3 litres of lightly salted water. Cut away the root from the cabbage head, immerse the cabbage and let it cook for three minutes. Drain and let cool. With care detach leaves one at a time, until no more leaves come loose. Return the cabbage head in boiling water and continue cooking for a couple of minutes. Drain, let cool and detach the remaining leaves.
Prepare the stuffing
Fry chopped mushrooms and onion in oil. Add boiled rice, parsley, small dices of mozzarella, herbs and spices. Optionally, add one uncooked egg to bind the mixture.
Place 3–4 spoonfuls of filling on each cabbage leaf. Wrap into rolls and place them in an oven pan, seam under. Pour over some honey and olive oil and cook in oven at 180°C for half an hour.
Add the cherry tomatoes in the pan and continue cooking for another 30 minutes. Baste the cabbage rolls a few times with the liquid forming in the pan.
Serve with good olive bread, for example.