Holubtsi z rizhom i hribami (stuffed cabbage)

6 Servings

Ingredients

Quantity Ingredient
1 ounce Mushrooms, imported dried; well rinsed
1½ cup Rice; uncooked
2 cups ;Water
Salt; to taste
8 tablespoons Oil
1½ cup Onion; chopped
10 ounces Mushroom; fresh, sliced
2 tablespoons Dill weed; chopped
Pepper, black; to taste
12 mediums Cabbage leaf
¼ cup Flour
1 cup Stock, vegetable
28 ounces Tomato, plum; crushed, with juice reserved
2 tablespoons Vinegar, cider
1 teaspoon Sugar
Bouquet garni
--- Please to the Table
von Bremzen and Welchman

Directions

Calories per serving: 387 Fat grams per serving: 2 Approx. Cook Time: 1:20

Soak the dried mushrooms in 1 cup 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 cups water, and the soaking liquid in a large pot and bring to a boil. Add the salt, reduce the heat to low, cover, and simmer until the rice is almost tender and the liquid absorbed; about 15 minutes. Remove from the heat.

Heat 3 tablespoons of the oil in a large heavy skillet over medium heat. Add the onions and the dried mushrooms and saute, stirring, until the onions are deeply browned; about 15 minutes. Add to the rice and wipe out the skillet. Heat 2 tablespoons of the oil in the same skillet over medium-high heat. Add the fresh mushrooms and saute until they are golden brown; about 15 minutes. Add 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 minutes. Drain thoroughly and pat dry with paper towels. With a sharp knife, cut out the tough center vein from each leaf. Divide the stuffing evenly 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 Dutch oven that can accommodate all the rolls, heat the remaining 3 tablespoons oil over medium heat. Roll the stuffed rolls in flour and brown over medium heat on all sides; about 15 minutes.

Add the stock and tomatoes and bring to a boil. Stir in the remaining ingredients. Bake, uncovered, until the cabbage is tender; about 40 minutes. Remove the bouquet garni before serving.

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