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
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.
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.
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.