-
1
Bring a medium saucepan of water to a boil.
-
2
Stir in the brown and wild rices, cover and cook over low heat, stirring occasionally, until tender, about 45 minutes.
-
3
Drain and transfer to a large bowl.
-
4
Meanwhile, bring a large saucepan of water to a boil, add the cabbage, cored side down, and cook over moderately high heat until the outer leaves begin to loosen, about 10 minutes.
-
5
Using tongs, carefully peel 8 outer leaves from the head of cabbage as they become loose.
-
6
Reserve the remaining cabbage for another use.
-
7
Cut each of the 8 leaves in half and discard the thick center rib.
-
8
In a medium bowl, blend the yogurt and garlic; season with salt and pepper.
-
9
Melt the butter in a large skillet.
-
10
Add the mushrooms and lemon juice; season with salt.
-
11
Cook over moderate heat until the mushrooms are tender and their liquid has evaporated, about 6 minutes.
-
12
Add the shallots and cook, stirring, until softened, about 4 minutes.
-
13
Add the mushrooms to the rice.
-
14
Stir in 1 tablespoon of the dill and 1/2 cup of the yogurt sauce; season with salt and pepper.
-
15
Add the tomatoes to the skillet and cook over moderately high heat until their liquid has evaporated, about 5 minutes.
-
16
Stir in the tomato paste and season with salt and pepper.
-
17
Preheat the oven to 375.
-
18
Spread a cabbage leaf on a work surface with the cut side facing you.
-
19
Place 1/4 cup of the rice filling within 1/2 inch of the edge.
-
20
Roll the leaf over the filling, tucking in the sides as you roll, to form a neat package.
-
21
Repeat with the remaining leaves and filling.
-
22
Spoon half of the tomato sauce into a shallow 10-by-14-inch glass baking dish.
-
23
Add 1/4 cup of water, arrange the rolls in the baking dish, seam side down.
-
24
Spoon the remaining tomato sauce over the rolls and cover with foil.
-
25
Bake the cabbage rolls for 45 minutes, or until the sauce is bubbling and the rolls are hot throughout.
-
26
Transfer the cabbage rolls to plates.
-
27
Spoon the remaining 1 1/2 cups of yogurt sauce over the rolls.
-
28
Sprinkle with the walnuts and the remaining 1 tablespoon of dill and serve.
