Stuffed cabbage with rice and mushroom filling

1 Servings

Ingredients

Quantity Ingredient
1 ounce Imported dried mushrooms, well rinsed
1½ cup Long-grain rice
2 cups Water
Salt, to taste
8 tablespoons Vegetable oil
1½ cup Chopped onions
10 ounces Fresh white mushrooms, cleaned and chopped
2 tablespoons Chopped fresh dill
Freshly ground black pepper, to taste
12 Medium-size cabbage leaves (up to 14)
¼ cup All-purpose flour
1 cup Vegetable Stock
1 can (28 ounces) crushed Italian plum tomatoes, with their liquid
2 tablespoons Apple cider vinegar
1 teaspoon Sugar
(tied in a cheesecloth bag)
4 Sprigs dill
4 Sprigs parsley
1 Bay leaf
8 Black peppercorns

Directions

BOUQUET GARNI

Note, you can substitute barley or buckwheat for the rice if desired. You can serve this with sour cream if you like.

1. Soak the dried mushrooms in 1 cup water for 1 hour. Drain the mushrooms, dry, chop finely, and set aside. Strain the soaking liquid through a coffee filter.

2. 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 is absorbed, about 15 minutes. Remove from heat.

3. 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.

4. 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.

5. Preheat the oven to 350 F.

6. Scald the cabbage leaves in salted boiling water for about 5 minutes.

Drain thoroughly and pat dry with paper towels.

7. 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.

8. In a large ovenproof casserole or Dutch oven that can accomodate 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.

9. Stir in the remaining ingredients. Bake, uncovered, until the cabbage is tender, about 40 minutes. Remove the bouquet garni before serving.

Serves 4 to 6.

Recipe is from _Please to the Table, The Russian Cookbook_ by Anya von Bremzen and John Welchman.

Posted to EAT-L Digest 23 November 96 Date: Sun, 24 Nov 1996 13:45:13 EST From: Felicia Pickering <MNHAN063@...>

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