Stuffed Cabbage Rolls

Name: Stuffed Cabbage Rolls
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 2 oz. dried porcini mushrooms; 2 Tbsp. butter; 3 celery ribs, finely chopped; 1 large onion, finely chopped; 2 lb. ground pork; 2 cups cooked medium-grain white rice; 1 Tbsp. dried parsley; 1 egg; Salt and freshly ground black pepper; 2 heads green cabbage, cored and halved; 2 Tbsp. flour; 1 cup sour cream; Chopped fresh dill

Serves
serves 8

SAVEUR EDITORS

The porcini mushrooms in this recipe are substituted for prawdziwki, a similar Polish variety.

Ingredients

2 oz. dried porcini mushrooms
2 Tbsp. butter
3 celery ribs, finely chopped
1 large onion, finely chopped
2 lb. ground pork
2 cups cooked medium-grain white rice
1 Tbsp. dried parsley
1 egg
Salt and freshly ground black pepper
2 heads green cabbage, cored and halved
2 Tbsp. flour
1 cup sour cream
Chopped fresh dill

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Instructions

Step 1

Put mushrooms and 1 quart water into a bowl; let soften for 1 hour. 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. Add pork, rice, parsley, egg, and salt and pepper to taste; stir well. Cover and refrigerate.

Step 2

Bring a large pot of salted water to a boil. Add cabbage; cook until outer leaves are soft, 8-10 minutes. Remove leaves; cut away thick vein. Scoop 2-3 tbsp. filling into middle of each leaf, roll up, and fold in ends; secure with toothpicks.

Step 3

Put mushrooms with their water into a pot; cook over medium heat until very soft, 8-10 minutes. Whisk in flour and sour cream; puree sauce in a blender. 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. Uncover; cook until thickened, 25-30 minutes. Transfer rolls to a large plate and remove toothpicks; keep warm. Return pot to medium heat; cook sauce, whisking often, until thickened, 20 minutes. Pour sauce over rolls; garnish with dill.