Holubtsi (Stuffed Cabbage)

- 2 cup rice ( uncooked)
- 1 cabbage (lg head white )
- 1 onion (lg chopped)
- 2 tablespoon butter
- (------------------------------MUSHROOM FILLING------------------------------)
- 3/4 cup mushroom (dried (boletus or porcini))
- 3 6- ounce mushroom (jars whole drained)
- 2 tablespoon butter
- 2 onion (md chopped)
- (Salt and Freshly Ground Black Pepper to Taste)
- (-------------------------------MUSHROOM SAUCE-------------------------------)
- 2 tablespoon butter
- 1/4 cup onion ( chopped)
- 1 cup mushroom (fresh chopped)
- 1 tablespoon flour (all-purpose )
- 1/2 cup vegetable (beef or broth)
- 2 teaspoon parsley (fresh chopped)
- (Salt and Freshly Ground Black Pepper to Taste)
- 1/4 cup sour cream
The Cook & Kitchen Staff are visiting the Ukraine for the holidays and are offering you some of the region's most delectable Christmas recipes. "Shchedryi Vechir" or "Generous Eve" is the spirited Ukrainian celebration of New Year's Eve. In some regions of the Ukraine, the celebration is held on the eve of the Feast of St. Basil on January 14th. It other areas, the New Year's Eve celebration doesn't occur until the eve of the Feast of Jordan on January 19th. No matter when it arrives, it's a feast of fun, and hearty fare is in demand. You may see today's recipe served on many a Ukrainian holiday table. Why not try it with your celebrations this holiday season? Prepare the rice according to the directions on the package. Remove the core from the cabbage and place the full head in a large pot of boiling water. Cover and cook for about 3 minutes. Remove the cabbage from the water and let cool until it's easy to handle. Then remove the softened whole leaves from the head and stack them on a platter for filling. Prepare the mushroom filling by placing the dried and bottled mushrooms in a medium saucepan. Cover with water and bring the mushrooms to a boil over medium-high heat. Reduce the heat to simmer and continue to cook the mushrooms for 1 to 2 hours. Strain off the liquid and grind the mushrooms in a food processor or blender. Meanwhile, melt two tablespoons of butter in a large skillet over medium heat and sauté the two medium chopped onions until transparent, about 5 minutes. Mix the sautéed onions with the mushrooms and a dash of salt and pepper to taste. Sauté the one large chopped onion in two tablespoons of butter in a skillet over medium heat until transparent. Add the mushroom filling and cooked rice to the onion. Line the bottom of a casserole dish with cabbage leaves not suitable for stuffing. Save about 6 good, whole leaves and fill the stem portion of each leaf with 2 or 3 heaping tablespoons of the rice mixture. Place the stuffed leaves seam-side down in the casserole dish. Prepare the mushroom sauce by melting two tablespoons of butter in a large skillet over medium heat. Sauté the 1/4 cup chopped onions until tender. Add the one cup of freshly chopped mushrooms and cook for about 10 minutes. Sprinkle the flour over the mixture and blend well. Slowly pour in the broth and stir constantly until the mixture thickens. Remove from the heat source and stir in the parsley, then season with salt and pepper to taste. Let the sauce cool a bit, then add the sour cream and blend well. Cover the stuffed cabbages with the mushroom sauce and bake the casserole, uncovered, in a 350-F degree oven for one to one-and-a-half hours. Serve warm. Makes a great companion for plain roast beef. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day on Dec 24, 1998, converted by MM_Buster v2.0l. Makes 6 servings
Techniques: melting

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