Stuffed Cabbage Rolls

Name: Stuffed Cabbage Rolls
Ingredients: 2 ounces dried porcini mushrooms; 2 tablespoons butter; 3 celery ribs, finely chopped; 1 large onion, finely chopped; 2 lbs ground pork; 2 cups white cooked medium-grain rice; 1 tablespoon dried parsley; 1 egg; salt & freshly ground black pepper; 2 heads green cabbage, cored and halved; 2 tablespoons flour; 1 cup sour cream; chopped fresh dill

13 ingredients

18 steps

Ingredients

2 ounces dried porcini mushrooms
2 tablespoons butter
3 celery ribs, finely chopped
1 large onion, finely chopped
2 lbs ground pork
2 cups white cooked medium-grain rice
1 tablespoon dried parsley
1 egg
salt & freshly ground black pepper
2 heads green cabbage, cored and halved
2 tablespoons flour
1 cup sour cream
chopped fresh dill

Directions

1

Put mushrooms and 2 quarts water into a bowl; let soften for 1 hour.
2

Meanwhile, heat butter in a skillet over medium heat.
3

Add celery and onions; cook until golden, 10-12 minutes.
4

Let cool; transfer to a large bowl.
5

Add pork, rice, parsley, egg and salt and pepper to taste; stir well.
6

Cover and refrigerate.
7

Bring a large pot of salted water to a boil.
8

Add cabbage; cook until outer leaves are soft, 8-10 minutes.
9

Remove leaves; cut away thick vein.
10

Scoop 2-3 tablespoons of the filling into middle of each leaf, roll up and fold in ends; secure with toothpicks.
11

Put mushrooms with their water into a pot; cook over medium heat until very soft, 8-10 minutes.
12

Whisk in flour and sour cream; puree sauce in a blender.
13

Arrange cabbage rolls in a wide pot in 2-3 layers; pour sauce over rolls.
14

Bring to a boil; reduce heat to medium-low; simmer, covered, until cooked through, about 2 hours.
15

Uncover; cook until thickened, 25-30 minutes.
16

Transfer rolls to a large plate and remove toothpicks; keep warm.
17

Return pot to medium heat; cook sauce, whisking often, until thickened, 20 minutes.
18

Pour sauce over rolls; garnish with dill.