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Red Cabbage With Mushroom, Cashew, And Wild Rice Stuffing

  • Serves 6.


  • 1/2 cup wine vinegar
  • 1 medium-size red cabbage
  • 1-1/3 cups cashews
  • 2 Tablespoons olive oil
  • 3 Tablespoons butter
  • 1 small onion, finely chopped
  • 1-1/4 cups cooked wild rice
  • 2 cups mushrooms, chopped
  • 2 teaspoons fresh thyme, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • 3 cloves of garlic, minced
  • 3 Tablespoons flat-leaf parsley, chopped, plus whole leaves for garnish
  • Grated zest of a small lemon
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1-1/3 cups chicken stock


Preheat oven to 350°. Bring a large saucepan of water to a boil and add vinegar. Cut off 1-1/2 inches from base of cabbage and discard. Carefully peel away about 8 outer leaves. Plunge them into boiling water several minutes. Drain under cold water and pat dry. Cut away the thick part of the leaves near the base end to make them easier to work with.

Spread cashews on a baking dish and roast in the oven 6 to 8 minutes. Coarsely chop them by hand. Cut remaining cabbage in half and save one half for another recipe. Cut out the core of the second half, discard, and thinly shred cabbage. Heat olive oil and 2 Tablespoons of the butter in a large frying pan or wok. Add onion, thyme, and rosemary, and gently fry until onion is translucent. Add mushrooms and shredded cabbage and stir-fry for five minutes. Stir in rice, nuts, and garlic, and fry an additional two minutes. Remove from heat and stir in parsley, lemon zest, salt, pepper, and one cup of the stock.

Lightly butter a round 8- or 9-inch casserole dish and arrange blanched cabbage leaves around the edge. Overlap them so no gaps show. Pile stuffing in the center and pack well. Dot with remaining butter and fold over tops of the leaves. Pour remaining stock around edges. Tightly cover dish and bake for 45 minutes. Cut into wedges and serve garnished with whole parsley leaves.

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