Herbed Mushroom Stuffed Cabbage
Servings 4
Ingredients
- 1 head savoy cabbage
- 2 whole carrots
- 1 whole yellow onion
- 3 whole golden beets
- 8 ounces mushrooms
- 2 whole garlic cloves
- 6 sprigs fresh thyme
- 2 tbsp pastured butter
- 1 whole pastured egg
- 1 tsp allspice
- 2 tbsp olive oil
- salt & pepper to taste
Instructions
- 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!