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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.
- 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
- Put mushrooms and 2 quarts 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.
- 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 tablespoons of the filling into middle of each leaf, roll up and fold in ends; secure with toothpicks.
- 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.