(Cabbage Leaves With Mushrooms)

 

2 1/4LB White Cabbage

Salt

1/2 Cup dried mushrooms (e.g. porcini)

1 Small parsley root

1 Onion

2 TBSP butter

2 Cups cooked rice

 

FOR THE SAUCE:

 

2 TBSP butter

3 TBSP Flour

2 Cups mushroom stock

1 Cup sour cream

Salt and Pepper

 

Remove the stalk from the cabbage and blanch the cabbage in boiling, slightly salted water for about 10 minutes, then rinse under cold water. Separate the leaves and cut out the thicker veins. Slect 3-4  large cabbage leaves and set aside. Soak the dried mushrooms in lukewarm water for about 30 minutes, cook in the same water together with the parsley root.

 

Strain and set aside. Finely chop both the mushrooms and the parsley root. Saute the onions in the butter, combine with the cooked rice, the chopped mushrooms and parsley root, season with salt and pepper.

 

Place 3-4 tablespoons of the mushroom and rice mixture on each of the 4 large cabbage leaves and roll up. For the sauce prepare a roux from the butter, flour, and mushroom and parsley root cooking liquid. Add all but a few tablespoons of the sour cream.

 

Line a sauce pan or an oven proof dish with the remaining cabbage leaves and place the filled leaves on top. Pour the sauce over the rolls and cook either over low heat on the stove or in the oven for about 1 hour. Sere with a dollop of sour cream on each rolled cabbage leaf together with a few fresh cooked mushrooms, if desired.