Stuffed Cabbage Rolls

Total Time: 4 hrs 45 mins Preparation Time: 45 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 2 ounces dried porcini mushrooms
• 2 tablespoons butter
• 3 celery ribs, finely chopped
• 1 large onion, finely chopped
• 2 lbs ground lamb
• 2 cups 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

Recipe

• 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. add celery and onions; cook until golden, 10-12 minutes. let cool; transfer to a large bowl.
• 3 add lamb, rice, parsley, egg and salt and pepper to taste; stir well. cover and refrigerate.
• 4 bring a large pot of salted water to a boil. add cabbage; cook until outer leaves are soft, 8-10 minutes.
• 5 remove leaves; cut away thick vein. scoop 2-3 tablespoons of the filling into middle of each leaf, roll up and fold in ends; secure with toothpicks.
• 6 put mushrooms with their water into a pot; cook over medium heat until very soft, 8-10 minutes.
• 7 whisk in flour and sour cream; puree sauce in a blender.
• 8 arrange cabbage rolls in a wide pot in 2-3 layers; pour sauce over rolls. bring to a boil; reduce heat to medium-low; simmer, covered, until cooked through, about 2 hours.
• 9 uncover; cook until thickened, 25-30 minutes.
• 10 transfer rolls to a large plate and remove toothpicks; keep warm.
• 11 return pot to medium heat; cook sauce, whisking often, until thickened, 20 minutes. pour sauce over rolls; garnish with dill.