INGREDIENTS

INSTRUCTIONS

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  mushrooms, 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 Table von Bremzen and Welchman  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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