 |
Prep Time: 45 Minutes Cook Time: 240 Minutes |
Ready In: 285 Minutes Servings: 8 |
|
The porcini mushrooms in this recipe are substituted for prawdziwki, a similar Polish variety. Cook time includes soaking mushrooms for an hour. Recipe courtesy Saveur. Ingredients:
2 ounces dried porcini mushrooms |
2 tablespoons butter |
3 celery ribs, finely chopped |
1 large onion, finely chopped |
2 lbs ground pork |
2 cups white 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 |
Directions:
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 pork, 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.
|
|