| Ingredients: 2 cups rice, uncooked
1 lg head white cabbage
1 lg onion, chopped
2 tbsp butter
Mushroom Filling:
3/4 cup dried mushrooms (Boletus or Porcini)
3 jars (6 oz each) whole mushrooms, drained
2 tbsp butter
2 md onions, chopped
Salt and freshly ground black pepper, to taste
Mushroom Sauce:
2 tbsp butter
1/4 cup onions, chopped
1 cup fresh mushrooms, chopped
1 tbsp all-purpose Flour
1/2 cup beef or vegetable broth
2 tsp fresh parsley, chopped
Salt and freshly ground black pepper, to taste
1/4 cup sour cream
Directions:1. Prepare the rice according to the directions on the package. Remove the core from the cabbage and place the full head in a large pot of boiling water. Cover and cook for about 3 minutes. Remove the cabbage from the water and let cool until it`s easy to handle. Then remove the softened whole leaves from the head and stack them on a platter for filling. Thin out the tough vein near the stem portion of the leaf to make easier rolling.
2. Prepare the mushroom filling by placing the dried and bottled mushrooms in a medium saucepan. Cover with water and bring the mushrooms to a boil over medium-high heat. Reduce the heat to simmer and continue to cook the mushrooms for 1 to 2 hours. Strain off the liquid and grind the mushrooms in a food processor or blender.
3. Meanwhile, melt two tablespoons of butter in a large skillet over medium heat and saute the two medium chopped onions until transparent, about 5 minutes. Mix the sauteed onions with the mushrooms and a dash of salt and pepper to taste.
4. Saute the one large chopped onion in two tablespoons of butter in a skillet over medium heat until transparent. Add the mushroom filling and cooked rice to the onion. Line the bottom of a casserole dish with cabbage leaves not suitable for stuffing. Save about 6 good, whole leaves and fill the stem portion of each leaf with 2 or 3 heaping tablespoons of the rice mixture. Place the stuffed leaves seam-side down in the casserole dish.
5. Prepare the mushroom sauce by melting two tablespoons of butter in a large skillet over medium heat. Saute the 1/4 cup chopped onions until tender. Add the one cup of freshly chopped mushrooms and cook for about 10 minutes. Sprinkle the flour over the mixture and blend well. Slowly pour in the broth and stir constantly until the mixture thickens. Remove from the heat source and stir in the parsley, then season with salt and pepper to taste. Let the sauce cool a bit, then add the sour cream and blend well.
6. Cover the stuffed cabbages with the mushroom sauce and bake the casserole, uncovered, in a 350 F oven for 1 to 1-1/2 hours. Serve warm. |
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