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Holubtsi Z Rizhom I Hribami (Stuffed Cabbage)

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      Title: HOLUBTSI Z RIZHOM I HRIBAMI (STUFFED CABBAGE)
 Categories: Vegetables, Russian
      Yield: 6 Servings
 
      1 oz Mushrooms, imported dried;
           -well rinsed
  1 1/2 c  Rice; uncooked
      2 c  ;Water
           Salt; to taste
      8 tb Oil
  1 1/2 c  Onion; chopped
     10 oz Mushroom; fresh, sliced
      2 tb Dill weed; chopped
           Pepper, black; to taste
     12 md Cabbage leaf
    1/4 c  Flour
      1 c  Stock, vegetable
     28 oz Tomato, plum; crushed, with
           -juice reserved
      2 tb Vinegar, cider
      1 ts 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 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.
  
  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 oven-proof
  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
 
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