Stuffed Cabbage Rolls

  • Serves

    serves 8


The porcini mushrooms in this recipe are substituted for prawdziwki, a similar Polish variety.


  • 2 oz. dried porcini mushrooms
  • 2 Tbsp. butter
  • 3 celery ribs, finely chopped
  • 1 large onion, finely chopped
  • 2 lb. ground pork
  • 2 cups cooked medium-grain white rice
  • 1 Tbsp. dried parsley
  • 1 egg
  • Salt and freshly ground black pepper
  • 2 heads green cabbage, cored and halved
  • 2 Tbsp. flour
  • 1 cup sour cream
  • Chopped fresh dill


Step 1

Put mushrooms and 1 quart water into a bowl; let soften for 1 hour. 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. Add pork, rice, parsley, egg, and salt and pepper to taste; stir well. Cover and refrigerate.

Step 2

Bring a large pot of salted water to a boil. Add cabbage; cook until outer leaves are soft, 8-10 minutes. Remove leaves; cut away thick vein. Scoop 2-3 tbsp. filling into middle of each leaf, roll up, and fold in ends; secure with toothpicks.

Step 3

Put mushrooms with their water into a pot; cook over medium heat until very soft, 8-10 minutes. Whisk in flour and sour cream; puree sauce in a blender. 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. Uncover; cook until thickened, 25-30 minutes. Transfer rolls to a large plate and remove toothpicks; keep warm. Return pot to medium heat; cook sauce, whisking often, until thickened, 20 minutes. Pour sauce over rolls; garnish with dill.

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