*  Exported from  MasterCook  *
 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
                                           von Bremzen
   and Welchman
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