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Method :
Soak the porcini in 1 cup of hot water for
30 minutes. Drain and strain the porcini water through a
cheesecloth-lined strainer. Reserve the liquid. Chop the porcini
medium-fine. Soak the rice
in cold water for 15 minutes. Core the cabbage with a sharp knife. Bring
a large kettle of salted water to a boil. Drop in the whole cabbage and
cook for 5-10 minutes. Remove the cabbage with 2 large spoons and place
it in a strainer. When cool enough to handle, remove the largest leaves
(If you are using 2 medium cabbages, save the core and smaller center
leaves for another dish). You will need about 16-18 large leaves.
Drain the
rice. Quarter the large onion and place it with the egg whites into the
container of a food processor and puree. Combine this onion puree with
the rice, spices and soaked and chopped dried mushrooms. Bring 1 cup
of stock and the strained reserved porcini liquids to a boil in a large
sauté pan. Add the chopped fresh mushrooms and cook, stirring over high
heat until all the liquid is absorbed. Add the mushrooms to the rice
mixture.
Place 2
heaping tbsp of filling on each cabbage leaf and roll up, tucking in the
sides. Fasten with toothpicks. In a deep knife, bring the tomatoes,
lemon juice, brown sugar, chopped onion, and 1 cup of stock up to a
simmer. Add the cabbage rolls. Cover the kettle and simmer for 90-120
minutes, until the rice is cooked. The leaves should be translucent and
the porcini should taste like cabbage. Baste the cabbage occasionally.
Adjust the sweet and sour ration and season with salt and pepper.
Serves 6-8
This is a variation on Jewish sweet and
sour cabbage. We have substituted a mixture of fresh mushrooms and
meaty-tasting dried porcini mushrooms for the traditional ground meat.
Stuffed cabbage is best prepared a day or so before serving to give the
flavors a chance to come together. Serve with rye bread.
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