Mastronardi Estate Winery VQA Riesling 2020 with Vegetarian Stuffed Cabbage & Creamy Beet Sauce

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We say goodbye to summer and hello to fall with Mastronardi Riesling! 🤗

This dry and refreshing white fell perfectly in line with vegetarian stuffed cabbage topped with a creamy beet sauce. Let comfort food season begin with this duo!!

Mastronardi Estate Winery VQA Riesling 2020


This steely dry and refreshing Riesling exhibits lush flavours of exotic fruit, citrus and flowers yet very well balanced and structured. Pairs well with fresh cheeses, shellfish, creamy sauces and cured meats.

Vegetarian Stuffed Cabbage with Creamy Beet Sauce

Vegetarian Stuffed Cabbage with a Creamy Beet Sauce! You’re going want to put this sauce on everything.
Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
Course Main Course
Cuisine Jewish, vegetarian
Servings 10 rolls


For Cabbage Rolls

For Creamy Beet Sauce:


  • Heat olive oil over medium high in a large sauté pan and add onion. Sauté while stirring until onion starts to soften, about five minutes. Then add in diced mushrooms and sauté while stirring until mushrooms start to soften, about 2-3 minutes. Lastly (finally!) add minced garlic and sauté while stirring for one more minute. Set aside to cool.
  • Once cool, combine lentils, farro, mushroom mixture, raisins, tahini, lemon juice, sumac, honey, cilantro, chili pepper flakes and salt to taste.
  • Let’s boil the cabbage! Woo hoo. Fill a large stock pot with water and bring to a boil. Carefully place cabbage in the water (don’t burn yourself, please!) and boil for a few minutes while rotating every so often until the color changes and the outer leaves start to separate.
  • Remove cabbage from water and rinse under cold water to cool. Carefully remove leaves making sure not to tear them.
  • On the end of each leave, you’ll find a thick stem. Using a sharp knife, thin down the spine to make it more palatable.
  • Now we roll! Place about 1/2 cup of filling in each leaf towards the spine end. Cute, right?
  • Fold the spine side up, then fold in sides and roll like a little Jewish burrito. Ole!
  • Repeat with other leaves and put in a large Dutch oven spine side down. You may have a little filling leftover. Eat it! It’s okay if they are tight! Cuddling is okay. Pour a 1/2 inch layer of stock on the bottom of the pot and bring to a boil. Lower to a simmer on the lowest setting of your stovetop, and cover. Simmer for 1 hour, checking periodically to make sure there is still some stock in there. Add some stock if needed so rolls don’t burn.
  • Meanwhile, make your sauce! Preheat oven to 400 degrees F. Drizzle diced beets with olive oil, salt and pepper and roast for about 20 minutes. until very tender.
  • Let beets cool slightly and puree with Greek yogurt, lemon juice, and olive oil. Add water to get desired texture, sauce should be thick enough to coat the back of a spoon and puree. Season with salt and pepper to taste.
  • Drizzle sauce over hot cabbage rolls, garnish with almonds and cilantro, and dig in!
Keyword Beet, Cabbage, vegetarian