Mushroom cabbage rolls recipe
These little stuffed parcels of vivid green joy are lovely for a dinner party
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Cooking tools:
- Food processor
- Microplane
- Baking dish
- Saucepan
- Skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Wooden spoon
- Spoon
- Measuring cup
- Measuring spoon
- Kitchen timer
- Oven
- Stove
- Plate
- Kitchen towel
- Paring knife
- Grater
- Fork
- Baking sheet
- Fine-mesh sieve
Ingredients
- 15g dried porcini
- 125g basmati rice (or use 250g leftover cooked rice)
- 40g butter, plus extra to finish
- 1 large onion, diced
- 400g mixed mushrooms, roughly chopped
- 4 garlic cloves, crushed
- 1 ½ tsp paprika, plus extra to dust
- 1 tbsp finely chopped fresh sage (or 1 tsp dried)
- 50g almonds or walnuts, chopped
- 3 tbsp chopped parsley
- juice of 1 lemon
- 1 medium egg, beaten
- 300ml soured cream
- 1 medium-large Savoy cabbage
- 1 tbsp cornflour
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