Turn cabbage into a showstopping dish with this stuffed Savoy cabbage recipe. Tender cabbage leaves are filled with a savory mixture of grains, vegetables, and herbs, then topped with a luscious creamy mushroom sauce. Perfect for a cozy dinner or an impressive vegetarian main, this dish is comfort food with a touch of elegance.

Cook Time: 40 minutes
Prep Time: 20 minutes

Ingredients:

For the Stuffed Cabbage:

• 1 head of Savoy cabbage
• 1 cup cooked rice or quinoa
• 1/2 cup cooked lentils (optional)
• 1 small onion, finely chopped
• 1 carrot, grated
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tbsp olive oil
• Salt and pepper to taste

For the Creamy Mushroom Sauce:

• 2 tbsp butter
• 1 cup mushrooms, finely chopped
• 1 garlic clove, minced
• 1/2 cup vegetable broth
• 1/2 cup heavy cream (or coconut cream for a dairy-free option)
• Salt and pepper to taste

Instructions:

1. Prepare the Cabbage Leaves:
   

• Bring a large pot of water to a boil. Gently remove 8–10 large outer leaves from the Savoy cabbage and blanch them for 2–3 minutes until pliable. Set aside to cool.

1. Make the Filling:
   

• Heat olive oil in a skillet over medium heat. Sauté the onion, carrot, and garlic until softened. Stir in the rice (and lentils, if using), dried thyme, salt, and pepper. Cook for 2–3 minutes to combine flavors. Remove from heat.

1. Assemble the Stuffed Cabbage:
   

• Place a spoonful of the filling in the center of each cabbage leaf. Fold the sides over the filling and roll tightly. Arrange the rolls seam-side down in a baking dish.

1. Cook the Cabbage Rolls:
   

• Add 1/4 cup water or broth to the baking dish, cover with foil, and bake at 375°F (190°C) for 20–25 minutes.

1. Prepare the Mushroom Sauce:
   

• While the cabbage cooks, melt butter in a skillet over medium heat. Sauté the mushrooms and garlic until tender. Add vegetable broth and simmer for 3–4 minutes. Stir in the cream, season with salt and pepper, and cook for another 2 minutes until thickened.

1. Serve:
   

• Remove the stuffed cabbage from the oven and spoon the mushroom sauce over the rolls. Serve hot and enjoy!