Inspired by the French dish “Chou Farçi” (meaning stuffed cabbage) I wanted to create a similar dish but without the typical meat filling.

Herbs, mushrooms, and golden beets provided all the complexity without the meat (or the lectins). Herbed Mushroom Stuffed Cabbage is delicate, comforting, and a delight for a filling vegetarian dinner.

Course dinner

Prep Time 1

Cook Time 40

Total Time 1 40

Servings 4

Bring a large pot of water with a tbsp of salt to a roaring boil.
In the meantime, core savoy cabbage and delicately set aside leaves.
Preheat the oven to 350 degrees.
Chop carrots, beets, and onion finely. Heat a large pan over medium-high heat lightly coated with olive oil. Cook root vegetables until golden brown, about 5 minutes.
Chop mushrooms and garlic and add to the vegetable mixture. Stir together adding 1 tbsp pastured butter, thyme and spices.
Add one egg and stir quickly to fully absorb into the vegetable mixture without the egg scrambling (hence the urgency to mix in).
Place cabbage leaves (one at a time) in boiling water. Fill the pot with all of the leaves (make sure they are fully covered) and cook for 8 minutes.
Once the leaves have cooked, use tongs to gently pull out each leave and set aside to drain and cool (I used a colander over a bowl to drain).
Use remaining butter to grease your baking dish (I used a 9" diameter cast iron pan). You could easily use a pie or soufflé dish.
Using cooled cabbage leaves, layer the bottom of your pan with 3-4 cabbage leaves (covering the base generously and along the sides).
Pour vegetable mixture over the cabbage leaves and evenly distribute.
Arrange remaining cabbage leaves to completely cover the vegetables.
Place the pan in the oven for 40 minutes.
Let the dish cool for 5 minutes before serving. Cut individual "pie" slices to serve and optionally garnish with fresh thyme. Enjoy!