Mushroom cabbage rolls recipe | Sainsbury`s Magazine

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