Stuffed Cabbage Rolls

Ingredients

Directions

1. 1

   Put mushrooms and 2 quarts water into a bowl; let soften for 1 hour.

2. 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. 3

   Add pork, rice, parsley, egg and salt and pepper to taste; stir well. Cover and refrigerate.

4. 4

   Bring a large pot of salted water to a boil. Add cabbage; cook until outer leaves are soft, 8-10 minutes.

5. 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. 6

   Put mushrooms with their water into a pot; cook over medium heat until very soft, 8-10 minutes.

7. 7

   Whisk in flour and sour cream; puree sauce in a blender.

8. 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. 9

   Uncover; cook until thickened, 25-30 minutes.

10. 10

    Transfer rolls to a large plate and remove toothpicks; keep warm.

11. 11

    Return pot to medium heat; cook sauce, whisking often, until thickened, 20 minutes. Pour sauce over rolls; garnish with dill.