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1
In a small bowl, cover the mushrooms with 1 cup of hot water and let soak for 30 minutes.
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2
Drain the mushrooms, reserving the liquid.
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3
Rinse the mushrooms to remove any grit, then chop them.
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4
Strain the soaking liquid through a sieve lined with a moistened paper towel and reserve.
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5
Meanwhile, bring a large saucepan of water to a boil.
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6
Remove any damaged outer leaves from the cabbage.
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7
With a sharp knife, core the cabbage, cutting a hole at least one inch wide and deep.
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8
Place the cabbage in the saucepan, cored end down, and boil for 12 minutes.
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9
With 2 large spoons, transfer the cabbage to a large bowl of ice water and let cool slightly.
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10
Carefully peel off as many softened leaves as you can without tearing them.
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11
Return the cabbage to the saucepan and repeat the process, if necessary, until you have 16 whole leaves.
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12
Quarter the remaining cabbage and transfer to a food processor; chop fine.
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13
Measure out 2 packed cups and place in a large, heavy enameled casserole; reserve the rest for another use.
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14
Add the kielbasa to the food processor and grind fine.
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15
In a large nonstick skillet, cook the kielbasa over moderately high heat until lightly browned; transfer to a large bowl.
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16
Add the onion to the skillet and cook over moderate heat until softened.
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17
Spoon half of the onion into the bowl with the kielbasa and the other half into the casserole.
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18
Crumble the ground beef over the kielbasa and add the chopped mushrooms, bread crumbs, paprika, dill and 1 1/2 teaspoons of the salt; mix well.
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19
Blend in the eggs and half of the reserved mushroom liquid.
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20
Using a sharp knife, shave the raised thick rib from each cabbage leaf so that it is level with the leaf.
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21
Spread out the cabbage leaves and fill each one with a rounded 1/4 cup of the meat stuffing.
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22
Fold the rib end of each leaf up over the stuffing and fold the top of the leaf down over it.
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23
Using both index fingers, tuck in the ends of each cabbage roll to form a neat tubular package.
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24
Preheat the oven to 350.
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25
Peel the apple and grate it into the casserole; discard the core.
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26
Add the wine and simmer over moderate heat for 10 minutes.
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27
Stir in the remaining mushroom soaking liquid, 2 cups of water, the tomato sauce, bay leaf and the remaining 1 teaspoon salt and bring to a boil.
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28
Carefully add the cabbage rolls and bring to a simmer.
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29
cover the casserole, transfer it to the oven and cook for 1 1/4 hours.
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30
Discard the bay leaf.
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31
Serve 2 rolls per person, with rice or potatoes.
