Preparation

This recipe is fermentation inception: fermented beet kvass braising cabbage rolls filled partly with fermented sauerkraut, all topped with fermented mustard. It's funky layers all the way down.

Making Fermented Mustard (Start 5 Days Ahead)

1. Combine both types of mustard seeds with vinegar, honey, and salt in a jar.
2. Cover and let sit at room temperature for 3-5 days, stirring daily.
3. Blend half the mixture until mostly smooth, leaving some texture. Stir back into whole seeds.
4. Store refrigerated until needed.

Preparing the Rolls

1. Bring a large pot of water to boil. Core the cabbage and boil for 5-7 minutes until leaves are pliable. Carefully peel off leaves and set aside.
2. Sauté onion in olive oil until translucent. Add mushrooms and cook until they release their moisture and it evaporates.
3. Mix mushroom mixture with cooked wild rice and chopped sauerkraut.
4. Place a portion of filling on each cabbage leaf, fold in sides, and roll up tightly.
5. Arrange rolls seam-side down in a baking dish. Pour beet kvass over the top.
6. Cover with foil and bake at 350°F for 45 minutes.
7. Uncover and bake another 15 minutes until tops are lightly browned.
8. Serve hot with generous dollops of fermented mustard.

About the Funk

The beet kvass adds an earthy, slightly sour background that penetrates the cabbage, while the fermented mustard provides sharp, complex heat. This is comfort food for funk enthusiasts.