Cabbage Rolls with Mushroom Stuffing

Bring a large pot of water to a boil.

Add cabbage leaves, reduce heat to a simmer, and let cook for about 3 to 5 minutes until leaves are soft but not falling apart. Drain and set aside.

To make filling, warm olive oil in a saucepan over medium heat. Add onion and garlic, and sauté until onion begins to soften and become transparent.

Add mushrooms and salt and pepper to taste. Cover and cook over medium heat for about 5 minutes.

Add wine and continue to cook until all liquid has evaporated.

Stir in rosemary and/or thyme, and remove pan from heat. Set aside to cool.

Place cooled filling in a food processor and mix until as broken down as possible. Set aside. (Note: If you don't have a food processor, just try to chop it up a bit more.)

To make sauce, warm olive oil in a saucepan over medium heat. Add garlic and cook for 30 seconds.Add tomato sauce and stir. Reduce heat to low and add wine. Let simmer so mixture begins to thicken, about 10 minutes.

To assemble rolls, lay 1 cabbage leaf out on a flat surface. Place about 1 tablespoon filling 1 to 2 inches from one edge of leaf. Fold in the sides, and roll up as you would a burrito, forming a compact stuffed cabbage leaf. Repeat with remaining leaves and filling. Place each roll seam-side down in the saucepan with sauce. Use a spoon to drizzle some sauce over. Cover and let rolls simmer for about 10 minutes, or until heated through.