Recipe - Holubtsi Z Rizhom I Hribami (Stuffed Cabbage)

1 ounce Mushrooms, imported dried;
well rinsed
1 One half cup Rice; uncooked
2 cup ;Water
Salt; to taste
8 tablespoon Oil
1 One half cup Onion; chopped
10 ounce Mushroom; fresh, cut or sliced up
2 tablespoon Dill weed; chopped
Pepper, black; to taste
12 md Cabbage leaf
One fourth cup Flour
1 cup Stock, vegetable
28 ounce Tomato, plum; crushed, with
juice reserved
2 tablespoon Vinegar, cider
1 teaspoon Sugar
Bouquet garni

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
mediumhigh 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 ovenproof 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.

Please to the Table
von Bremzen and Welchman

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini