Pisni Holubts(Meatless Cabbage Rolls)

* Exported from MasterCook *

PISNI HOLUBTS (MEATLESS CABBAGE ROLLS)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Rice -- Uncooked
4 c Water
1 md Head White Cabbage -- 4 to 5
-Lbs, Without Bruised Leaves
2 lg Onions -- Use 3 If You Like
-Onions, Chopped
1/4 lb Butter -- 1 Stick
1 c Mushroom Mix
1 tb Salt
1 t Black Pepper -- To Taste
16 oz Canned Tomatoes
1 Bouillon Cube -- OR
1 tb Maggi Sauce
-- Tomato Juice Or
Water As
-Needed

Combine the rice and water in a medium saucepan.
Bring to a boil, stir gently, cover and cook for about
20 minutes. Cool in a large bowl. Core the cabbage
and place it in a large pot or Dutch oven half filled
with water, cover, and bring to a boil. Cook about 2
minutes. As the outer leaves become translucent and
soft, pry off and remove with a wooden spoon.
Continue until the head is about 5 inches in diameter,
remove and save for Cabbage Filling, (Recipe will be
included in the next bunch). Trim the leaves by paring
of the thick part of the rib. In a large skillet,
saute the chopped onions in melted butter until
lightly cooked. Add the onions and mushroom mix to the
rice, stir gently but do NOT mash. Add salt and pepper
to taste. Line the bottom of a baking dish with the
outer cabage leaves. Place a large spoonful of the
filling at the stem end of each leaf, fold over the
sides and roll from the bottom to the top. Do NOT
overstuff or the results will look like hand granades.
The rice will expand when baked. Without crowding,
arrange in neat layers in the baking dish, covering
the last layer with a few cabbage leaves. Coarsely
chop the tomatoes and pour over the rolls. Add the
bouillon cube or Maggi seasoning, cover, and bake in a
preheated 325 Degree F. oven for about 2 hours. Add
tomato juice or water as needed, there should be 2 to
3 inches of liquid at the bottom. Baked rolls will
keep hot for about 1 hour.

Yield: About 2 dozen. To freeze before baking, place
the rolls on an oiled baking sheet and freeze until
rigid, then store in heavy plastic bags. Serve with
mushroom gravy.



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