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Ingredients
- 2 c. Rice, uncooked
- 1 lrg Head White Cabbage
- 1 lrg Onion, minced
- 2 Tbsp. Butter
- 3/4 c. Dry Mushrooms, (Boletus or possibly Porcini)
- 3 x 6-ounce jars whole Mushrooms, liquid removed
- 2 Tbsp. Butter
- 2 med Onions, minced Salt and Freshly Grnd Black Pepper to Taste
- 2 Tbsp. Butter
- 1/4 c. Onions, minced
- 1 c. Fresh Mushrooms, minced
- 1 Tbsp. All-purpose Flour
- 1/2 c. Beef or possibly Vegetable Broth
- 2 tsp Fresh Parsley, minced Salt and Freshly Grnd Black Pepper to Taste
- 1/4 c. Lowfat sour cream
Directions
- The Cook & Kitchen Staff are visiting the Ukraine for the holidays and are offering you some of the region's most delectable Christmas recipes.
- "Shchedryi Vechir" or possibly "Generous Eve" is the spirited Ukrainian celebration of New Year's Eve. In some regions of the Ukraine, the celebration is held on the eve of the Feast of St. Basil on January 14th. It other areas, the New Year's Eve celebration doesn't occur till the eve of the Feast of Jordan on January 19th. No matter when it arrives, it's a feast of fun, and hearty fare is in demand. You may see today's recipe served on many a Ukrainian holiday table. Why not try it with your celebrations this holiday season
- 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 min. Remove the cabbage from the water and let cold till it's easy to handle. Then remove the softened whole leaves from the head and stack them on a platter for filling.
- Prepare the mushroom filling by placing the dry 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 hrs. Strain off the liquid and grind the mushrooms in a food processor or possibly blender.
- Meanwhile, heat two Tbsp. of butter in a large skillet over medium heat and saute/fry the two medium minced onions till transparent, about 5 min. Mix the sauteed onions with the mushrooms and a dash of salt and pepper to taste.
- Saute/fry the one large minced onion in two Tbsp. of butter in a skillet over medium heat till transparent. Add in 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 possibly 3 heaping Tbsp. of the rice mix. Place the stuffed leaves seam-side down in the casserole dish.
- Prepare the mushroom sauce by melting two Tbsp. of butter in a large skillet over medium heat. Saute/fry the 1/4 c. minced onions till tender.
- Add in the one c. of freshly minced mushrooms and cook for about 10 min.
- Sprinkle the flour over the mix and blend well. Slowly pour in the broth and stir constantly till the mix thickens. Remove from the heat source and stir in the parsley, then season with salt and pepper to taste.
- Let the sauce cold a bit, then add in the lowfat sour cream and blend well.
- Cover the stuffed cabbages with the mushroom sauce and bake the casserole, uncovered, in a 350-F degree oven for one to one-and-a-half hrs. Serve hot.
- Makes a great companion for plain roast beef.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 6 servings | |
| Calories 438 | |
| Calories from Fat 152 | 35% |
| Total Fat 17.22g | 22% |
| Saturated Fat 9.78g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 111mg | 5% |
| Potassium 563mg | 16% |
| Total Carbs 59.82g | 16% |
| Dietary Fiber 3.0g | 10% |
| Sugars 4.78g | 3% |
| Protein 11.97g | 19% |
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