Michelin-Star Vegetarian Polish Lunch Delight: Aromatic Stuffed Cabbage Rolls and Creamy Wild Rice Soup

Allergens

Contains no common allergens unless specified.

Ingredients

• Cabbage Rolls:
• 1 large head green cabbage
• 2 cups cooked wild rice
• 2 cups sautéed mixed mushrooms
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 cup grated carrots
• 1/2 cup chopped parsley
• Salt and pepper to taste Creamy Wild Rice Soup:
• 2 cups wild rice, cooked
• 6 cups vegetable broth
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 cup coconut milk
• Salt and pepper to taste

Instructions

1. Remove core from cabbage and place in a large pot of boiling water for 5 minutes to soften leaves.
2. Drain and let cool, then carefully separate leaves and set aside.
3. In a large skillet, sauté onions, garlic, and carrots until softened.
4. Add mushrooms and cook until tender.
5. Stir in cooked wild rice, parsley, salt, and pepper, and mix well.
6. Spoon filling onto cabbage leaves, roll up, and arrange seam side down in a greased baking dish.
7. Bake at 375°F (190°C) for 25 minutes or until tender.
8. In a large pot, sauté onions and garlic until translucent.
9. Add cooked wild rice and vegetable broth, bring to a boil.
10. Reduce heat and simmer for 15 minutes, then stir in coconut milk.
11. Season with salt and pepper, and serve hot.

Chef’s Insight

The combination of flavors and textures in this dish will transport you to a cozy Polish countryside cottage.

Notes

This recipe is perfect for a vegetarian Polish lunch or dinner party. The flavors and presentation will impress your guests.