Ukrainian Cabbage Rolls With Mushrooms And Mushroom Sauce

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 large cabbage
• 2 cups rice, uncooked
• 1 large onion, chopped
• 2 tablespoons butter
• 1/4 cup dried mushroom (boletus or porcini, washed and drained)
• 3 (6 ounce) jars whole mushrooms, drained
• 2 tablespoons butter
• 2 medium onions, chopped
• salt & freshly ground black pepper
• 2 tablespoons butter
• 1/4 cup onion, chopped
• 1 cup fresh mushrooms, chopped
• 1 tablespoon all-purpose flour
• 1/2 cup beef broth or 1/2 cup vegetable broth
• 2 teaspoons fresh parsley, chopped
• salt & freshly ground black pepper
• 1/4 cup sour cream

Recipe

• 1 prepare the rice according to the directions on the package.
• 2 remove the core from the cabbage and place the full head in a large pot of boiling water.
• 3 cover and cook for about 3 minutes.
• 4 remove the cabbage from the water and let cool until it's easy to handle.
• 5 then remove the softened whole leaves from the head and stack them on a platter for filling.
• 6 thin out the tough vein near the stem portion of the leaf to make easier rolling.
• 7 prepare the mushroom filling by placing the dried and bottled mushrooms in a medium saucepan.
• 8 cover with water and bring the mushrooms to a boil over medium-high heat.
• 9 reduce the heat to simmer and continue to cook the mushrooms for about 1 hour.
• 10 strain off the liquid and grind the mushrooms in a food processor or blender.
• 11 meanwhile, melt two tablespoons of butter in a large skillet over medium heat and sauté the two medium chopped onions until transparent, about 5 minutes.
• 12 mix the two medium sautéed onions with the mushrooms and a dash of salt and pepper to taste.
• 13 sauté the one large chopped onion in two tablespoons of butter in a skillet over medium heat until transparent.
• 14 add the mushroom filling and cooked rice to the large fried onion.
• 15 line the bottom of a casserole dish with cabbage leaves not suitable for stuffing.
• 16 save about 6 good, whole leaves and fill the stem portion of each leaf with 2 or 3 heaping tablespoons of the rice mixture.
• 17 place the stuffed leaves seam-side down in the casserole dish.
• 18 prepare the mushroom sauce by melting two tablespoons of butter in a large skillet over medium heat.
• 19 sauté the 1/4 cup chopped onions until tender.
• 20 add the one cup of freshly chopped mushrooms and cook for about 10 minutes.
• 21 sprinkle the flour over the mixture and blend well.
• 22 slowly pour in the broth and stir constantly until the mixture thickens.
• 23 remove from the heat source and stir in the parsley, then season with salt and pepper to taste.
• 24 let the sauce cool a bit, then add the sour cream and blend well.
• 25 cover the stuffed cabbages with the mushroom sauce and bake the casserole, uncovered, in a 350-f degree oven for one to one-and-a-half hours.
• 26 serve warm.
• 27 makes a great companion for plain roast beef.