4 people

Stuffed cabbage

  • 2 1/2 lb red cabbage

Mushroom stuffing

  • 3 each portobello mushrooms
  • 1/3 cup onion diced
  • 2 cloves garlic sliced
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 4 oz ricotta fresh
  • 1 oz parmesan shredded
  • 1 tbsp tarragon chopped
  • 2 tbsp truffle chopped

Braised red cabbage

  • 1 1/2 lb red cabbage sliced thin
  • 1/2 cup balsamic vinegar
  • 2 tbsp sugar
  • 1 1/2 tsp salt

Nutritional information

Calories: 350kcalCarbohydrates: 48gProtein: 13gFat: 14gSaturated Fat: 5gCholesterol: 20mgSodium: 1211mgPotassium: 1211mgFiber: 10gSugar: 29gVitamin A: 5278IUVitamin C: 260mgCalcium: 375mgIron: 4mg



Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Servings 4 people

For the braised red cabbage puree

  • In a medium saucepan add all of the ingredients. Bring to boil and then cover and turn down to a simmer. Cook for 20 minutes or until the cabbage is tender all the way through.
    Take the lid off and if there is a lot of liquid you can either cook it for a few more minutes with the lid off to reduce the liquid, or you can strain off some of the liquid reserving it for when you puree the cabbage.
    Then pour everything into a blender and puree for 30 seconds. Add some of the liquid back in if it is really thick. Adjust seasoning if need be with salt. Set aside and keep warm.

For the stuffed red cabbage

  • Take your cabbage head and remove the layers one at a time until you have removed all the layers from the cabbage. Then in a pot of salt boiling water, blanch the leaves in the water for 3-4 minutes to soften the cabbage leaves.
    Strain the leaves out of the pot onto a sheet pan lined with parchment paper. Once cooled try to wring out as much water as possible out of the leaves.
    In a large saute pan add butter, olive oil, onion, and mushrooms. Cook for 3 minutes and then add garlic and season with salt. Cook for another 4-5 minutes until the mushrooms are cooked all the way through.
    Then finish with tarragon, salt, and pepper. Allow the mixture to cool. Then in a food processor pulse the black truffle. Then add the cheeses and puree. Finally and the mushroom mixture and pulse. You want to incorporate everything well but still trying to leave a little bit of texture so the it isn’t like baby food.
    Season with salt and pepper and set aside. Then taking a flexible muffin pan, place one large layer of cabbage leaf into the mold, making sure you have plenty of excess hanging over the sides. Then add a small spoonful of mushroom mixture inside the cabbage.
    Add another layer of cabbage leaves and then another layer of mushroom filling and so on until you fill the mold to the top. Then take the excess leaf from the first layer and fold over the edges so it all stays together neatly.
    Stuffed red cabbage with truffle

To finish

  • Two ways of finishing this recipe. You can place the stuffed cabbage that are inside the molds and place the whole thing in a 375 degree preheated oven for 12-15 minutes to warm through all the way.
    Or you can carefully flip over the molds one by one to gently turn the cabbage rolls over and place them into a shallow pan with a little bit of water in the bottom of the pan. Cover and place the pan into a preheated 375 degree oven for 12-15 minutes.
    Take out and drain in excess water. Place one on each plate and add a spoonful of cabbage puree. Serve and enjoy!
    Stuffed Cabbage recipe with truffle

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