A Woman’s Remote Mountain Life and Her Incredible Cooking

wild mushrooms

🥗Healthier: button mushrooms

💰Cheaper: canned mushrooms

Button mushrooms are more accessible and cost-effective.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

Blanch cabbage leaves in boiling water until pliable, about 2-3 minutes.

Heat olive oil in a skillet over medium heat until shimmering.

Sauté chopped onion and garlic until translucent, about 5 minutes.

Add grated carrot and chopped wild mushrooms; cook until mushrooms are tender, about 5-7 minutes.

Stir in lentils, vegetable broth, tomato paste, and spices; simmer for 15 minutes.

Remove from heat and mix in fresh dill and lemon juice.

Place a spoonful of filling in the center of each cabbage leaf; fold sides over and roll tightly.

Preheat oven to 350°F (175°C).

Arrange cabbage rolls seam-side down in a baking dish; pour remaining broth over the top.

Cover with foil and bake for 45 minutes.

Remove foil and sprinkle with parmesan cheese; bake for an additional 10 minutes until golden.

Serve hot with a dollop of sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens