Wild mushrooms add a special flavor to any dish they enter. We tried a not so common combination and the result was very successful, since the winterish taste of the cabbage perfectly matches the winey taste of the dried volites.

Ingredients for six servings
1 medium cabbage
100gr. dried mushrooms boletus
2 dried onions
3-4 medium tomatoes
1-2 cloves of garlic
3 carrots
1 tbsp. sweet paprika
50ml olive oil
Salt Pepper

Preparation
Soak the mushrooms in a little warm water for 10 minutes (do not throw away the water).
Saute the onion and then add the tomatoes.
Add the cabbage, garlic and carrots. Stir over high heat until soft.
Add the mushrooms and the water in which we have soaked them, the sweet paprika and the salt.
Stir and then simmer for about 15-20 minutes.

Serve with freshly ground pepper, fresh black truffle flakes and of course the traditional Greek feta. Enjoy!

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