Take 14 blanched cabbage leaves, drain (put the cabbage water to one side) and dry the leaves with a tea
towel. Clean and slice the mushrooms. Chop the garlic, onion, carrot and celery, then divide the mixture
into two parts. Brown one half of the mixture in three tablespoons of olive oil, then add the other half of the
mushrooms and the cabbage water, boil until the water evaporates. Cut the remaining cabbage leaves and
a bay leaf into strips and add the chestnuts soaked in white wine.
Season with salt and pepper and cook for about 30 minutes over a low heat. Fry the other half of the chopped
mixture, add the mushrooms and the last tomatoes, salt and pepper, then cook over a low heat for 15
minutes. Divide the filling in the cabbage leaves and roll them up. Arrange the rolls in tomato sauce and
mushrooms. Cook over a low heat for 15 minutes and serve.
14 large cabbage leaves, 24 boiled chestnuts, 500 g of mushrooms, 1 onion, 1 celery, 1 carrot, 2 cloves of garlic, 250 g peeled tomatoes, 200 ml white wine,
1 bay leaf, 6 tablespoons extra virgin olive oil, salt and pepper.