Recipe - Holubtsi (Stuffed Cabbage)

2 cup Rice; uncooked
1 lg Head White Cabbage
1 lg Onion; chopped
2 tablespoon Butter

MUSHROOM FILLING
Three fourths cup Dried Mushrooms; (Boletus or
Porcini)
3 6oz jars whole Mushrooms;
drained
2 tablespoon Butter
2 md Onions; chopped
Salt and Freshly Ground
Black Pepper to Taste

MUSHROOM SAUCE
2 tablespoon Butter
One fourth cup Onions; chopped
1 cup Fresh Mushrooms; chopped
1 tablespoon Allpurpose Flour
One half cup Beef or Vegetable Broth
2 teaspoon Fresh Parsley; chopped
Salt and Freshly Ground
Black Pepper to Taste
One fourth cup Sour Cream

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 "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 until 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 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.

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
mediumhigh 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.

Meanwhile, melt two tablespoons of butter in a large skillet over medium
heat and sauté the two medium chopped onions until transparent, about 5
minutes. Mix the sautéed onions with the mushrooms and a dash of salt and
pepper to taste.

Sauté 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 seamside down in the casserole dish.

Prepare the mushroom sauce by melting two tablespoons of butter in a large
skillet over medium heat. Sauté the One fourth 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.

Cover the stuffed cabbages with the mushroom sauce and bake the casserole,
uncovered, in a 350F degree oven for one to oneandahalf hours. Serve
warm. Makes a great companion for plain roast beef.

Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on Dec 24, 1998, converted by MM_Buster
v2.0l.