-
1
Bring a large pot of salted water to a boil, and blanch the cabbage leaves for 2 to 3 minutes or until pliable. Rinse leaves with cold water and place them on a clean kitchen towel to dry.
-
2
Melt the butter in a large frying pan over medium heat and saute 1/2 cup onions until soft, about 10 minutes. Add the olive oil, cremini mushrooms, Worcestershire sauce and salt and pepper. Increase heat to medium high and cook, stirring frequently, for about 10 minutes or until mushrooms reduce by about 1/3 in volume. Spread mixture out on a plate and put in the refrigerator to cool.
-
3
3. Steep dried porcinis in the 1/2 cup hot chicken stock for 10 minutes. Remove mushrooms, chop coarsely and set aside. Strain the liquid and set it aside to cool. Combine tomatoes, sugar and lemon juice in a stock pot and bring to a simmer.
-
4
In a large mixing bowl, combine beef, egg, bread crumbs, rice, parsley, chopped porcini and the 3/4 teaspoon salt. When mushroom mixture and strained liquid are cool, add to stuffing and mix thoroughly.
-
5
To assemble the cabbage rolls, position leaf lengthwise on a cutting board and place about 1/4 cup of filling at the widest part of the leaf. Fold the sides in first, and then roll loosely, giving the rice room to expand as it cooked. Place seam-side down in simmering tomato sauce and assemble remaining rolls.
-
6
When all rolls are made and in sauce, add enough stock or water to cover, bring to a gentle simmer, and cook over low heat for 90 minutes, and serve or refrigerate up to 3 days or freeze for 6 months.
