Hearty Stuffed Cabbage
The stuffed cabbage can be refrigerated for up to 4 days. Add 1/4 cup of water to the sauce and reheat in a 350° oven for about 1 hour.
Although the dish uses white wine, a substantial red is better suited to the porcini and kielbasa in the stuffed cabbage—and the acidity of tomato sauce calls for a red with some tartness of its own. A Chianti Classico Riserva would be ideal.