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Ingredients
- 1 ounce Mushrooms, imported dry, well rinsed
- 1 1/2 c. Rice, uncooked
- 2 c. ,Water Salt, to taste
- 8 Tbsp. Oil
- 1 1/2 c. Onion, minced
- 10 ounce Mushroom, fresh, sliced
- 2 Tbsp. Dill weed, minced Pepper, black, to taste
- 12 med Cabbage leaf
- 1/4 c. Flour
- 1 c. Stock, vegetable
- 28 ounce Tomato, plum, crushed, with juice reserved
- 2 Tbsp. Vinegar, cider
- 1 tsp Sugar Bouquet garni
Directions
- Cook Time:1:20
- Soak the dry mushrooms in 1 c. water for one hour. Drain the mush- rooms, dry, chop finely, and set aside. Strain the soaking liquid through a coffee filter. Combine the rice, 2 c. water, and the soaking liquid in a large pot and bring to a boil. Add in the salt, reduce the heat to low, cover, and simmer till the rice is almost tender and the liquid absorbed; about 15 min. Remove from the heat.
- Heat 3 Tbsp. of the oil in a large heavy skillet over medium heat.
- Add in the onions and the dry mushrooms and saute/fry, stirring, till the onions are deeply browned; about 15 min. Add in to the rice and wipe out the skillet. Heat 2 Tbsp. of the oil in the same skillet over medium-high heat. Add in the fresh mushrooms and saute/fry till they are golden; about 15 min. Add in the mushrooms and dill to the rice. Season with salt and pepper and mix well.
- Preheat the oven to 350 F. Scald the cabbage leaves in salted boiling water for about five min. Drain thoroughly and pat dry with paper towels.
- With a sharp knife, cut out the tough center vein from each leaf. Divide the stuffing proportionately among the leaves, placing it toward the base of each leaf. Tuck in the sides, and roll the leaves up, pressing in the ends firmly as you roll. In a large oven-proof casserole or possibly Dutch oven which can accommodate all the rolls, heat the remaining 3 Tbsp. oil over medium heat. Roll the stuffed rolls in flour and brown over medium heat on all sides; about 15 min. Add in the stock and tomatoes and bring to a boil.
- Stir in the remaining ingredients. Bake, uncovered, till the cabbage is tender; about 40 min. Remove the bouquet garni before serving.
- von Bremzen and Welchman
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1854g | |
| Recipe makes 6 servings | |
| Calories 821 | |
| Calories from Fat 186 | 23% |
| Total Fat 21.21g | 27% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.47g | |
| Cholesterol 0mg | 0% |
| Sodium 519mg | 22% |
| Potassium 3135mg | 90% |
| Total Carbs 146.66g | 39% |
| Dietary Fiber 41.4g | 138% |
| Sugars 57.44g | 38% |
| Protein 27.6g | 44% |
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