Holubtsi Z Rizhom I Hribami(Stuffed Cabbage)

* Exported from MasterCook *

HOLUBTSI Z RIZHOM I HRIBAMI (STUFFED CABBAGE)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Russian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 oz Mushrooms, imported dried
-well rinsed
1 1/2 c Rice -- uncooked
2 c -- Water
Salt -- to taste
8 tb Oil
1 1/2 c Onion -- chopped
10 oz Mushroom -- fresh, sliced
2 tb Dill weed -- chopped
Pepper, black -- to taste
12 md Cabbage leaf
1/4 c Flour
1 c Stock, vegetable
28 oz Tomato, plum -- crushed, with
-juice reserved
2 tb Vinegar, cider
1 t Sugar
Bouquet garni

Calories per serving: 387
Fat grams per serving: 2 Approx. Cook
Time: 1:20

Soak the dried mushrooms in 1 cup water for one hour.
Drain the mush- rooms, dry, chop finely, and set
aside. Strain the soaking liquid through a coffee
filter. Combine the rice, 2 cups water, and the
soaking liquid in a large pot and bring to a boil.
Add the salt, reduce the heat to low, cover, and
simmer until the rice is almost tender and the liquid
absorbed; about 15 minutes. Remove from the heat.

Heat 3 tablespoons of the oil in a large heavy skillet
over medium heat. Add the onions and the dried
mushrooms and saute, stirring, until the onions are
deeply browned; about 15 minutes. Add to the rice and
wipe out the skillet. Heat 2 tablespoons of the oil
in the same skillet over medium-high heat. Add the
fresh mushrooms and saute until they are golden brown;
about 15 minutes. Add the mushrooms and dill to the
rice. Season with salt and pepper and mix well.

Preheat the oven to 350 F. Scald the cabbage leaves in
salted boiling water for about five minutes. Drain
thoroughly and pat dry with paper towels. With a
sharp knife, cut out the tough center vein from each
leaf. Divide the stuffing evenly among the leaves,
placing it toward the base of each leaf. Tuck in the
sides, and roll the leaves up, pressing in the ends
firmly as you roll. In a large oven-proof casserole
or Dutch oven that can accommodate all the rolls, heat
the remaining 3 tablespoons oil over medium heat.
Roll the stuffed rolls in flour and brown over medium
heat on all sides; about 15 minutes. Add the stock and
tomatoes and bring to a boil. Stir in the remaining
ingredients. Bake, uncovered, until the cabbage is
tender; about 40 minutes. Remove the bouquet garni
before serving.

--- Please to the
Table
von Bremzen
and Welchman



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