Recipe - Stuffed Cabbage With Rice And Mushroom Filling

1 ounce Imported dried mushrooms,
well rinsed
1 One half cup Longgrain rice
2 cup Water
Salt, to taste
8 tablespoon Vegetable oil
1 One half cup Chopped onions
10 ounce Fresh white mushrooms,
cleaned and chopped
2 tablespoon Chopped fresh dill
Freshly ground black pepper,
to taste
12 Mediumsize cabbage leaves
(up to 14)
One fourth cup Allpurpose flour
1 cup Vegetable Stock
1 cn (28 ounces) crushed Italian
plum tomatoes, with their
liquid
2 tablespoon Apple cider vinegar
1 teaspoon Sugar

BOUQUET GARNI
(tied in a cheesecloth bag)
4 Sprigs dill
4 Sprigs parsley
1 Bay leaf
8 Black peppercorns

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 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.

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 EATL Digest 23 November 96

Date: Sun, 24 Nov 1996 13:45:13 EST

From: Felicia Pickering MNHAN063@SIVM.SI.EDU