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1
Place cabbage in freezer overnight.
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2
The next day, remove cabbage and, under warm running water, peel off at least 12 large leaves.
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3
Cut heavy spines out of leaves.
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4
Set leaves aside.
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5
Quarter and core remaining cabbage and slice thin.
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6
Heat 1 tablespoon oil in a large, heavy saute pan or 4-quart casserole.
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7
Add onions and garlic, dust with salt, cover and sweat on low about 10 minutes, until onions are soft but not brown.
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8
Remove onions and garlic.
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9
Add 1 tablespoon oil and the mushrooms and saute on medium until mushrooms are tender and starting to brown.
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10
Remove.
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11
Finely chop 1 cup of the cooked onions with the mushrooms by hand or in a food processor.
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12
Season well with salt and white pepper, then mix with chicken.
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13
Add 1 tablespoon dill.
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14
Heat remaining oil in pan, add sliced cabbage and rest of sweated onions and cook on medium-low, covered, until cabbage is soft, about 10 minutes.
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15
Turn off heat.
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16
Place a couple of tablespoons of the chicken mixture on a cabbage leaf, fold and roll leaf around filling.
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17
Place seam-side down in pan on cabbage and onions.
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18
Repeat with rest of leaves and filling, placing cabbage rolls snugly in pan.
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19
Add wine and stock, bring to a simmer, cover and cook gently 40 minutes.
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20
Remove cabbage rolls to a platter or bowl.
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21
Cover to keep warm.
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22
Mix flour with 3 tablespoons of the sour cream until smooth and stir into sliced cabbage and liquid in the pan.
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23
Bring to a simmer and cook briefly to thicken.
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24
Taste for seasoning.
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25
Spoon sliced cabbage mixture onto a rimmed serving platter.
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26
Top with cabbage rolls.
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27
Mix remaining dill with remaining sour cream, place in a bowl and serve alongside.
