Stuffed Cabbage with Rice and Mushroom Filling
| Yield: | 1 Servings |
| Categories: |
| 1 | oz | Imported dried mushrooms, well rinsed |
| 1 1/2 | c | Long-grain rice |
| 2 | c | Water |
| Salt, to taste | ||
| 8 | tb | Vegetable oil |
| 1 1/2 | c | Chopped onions |
| 10 | oz | Fresh white mushrooms, cleaned and chopped |
| 2 | tb | Chopped fresh dill |
| Freshly ground black pepper, to taste | ||
| 12 | Medium-size cabbage leaves (up to 14) | |
| 1/4 | c | All-purpose flour |
| 1 | c | Vegetable Stock |
| 1 | cn | (28 ounces) crushed Italian plum tomatoes, with their liquid |
| 2 | tb | Apple cider vinegar |
| 1 | ts | Sugar |
| BOUQUET GARNI | ||
| (tied in a cheesecloth bag) | ||
| 4 | Sprigs dill | |
| 4 | Sprigs parsley | |
| 1 | Bay leaf | |
| 8 | Black peppercorns |
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