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1
Put aside the cabbage.
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2
In a mixing bowl, mix by hand all the other ingredients, except sauce, and set aside.
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3
(This will be the filling to stuff the cabbage leaves.)
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4
Core out the centers of the cabbage.
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5
Place the whole cored cabbage in a large pot of boiling water.
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6
Boil until the leaves become slightly transparent.
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7
(Savoy cabbage cooks very quickly).
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8
Remove leaves from the water, 1 at a time.
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9
Preheat oven to 375 degrees F.
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10
Roll the meat mixture into 2-inch balls.
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11
Elongate slightly and place on individual cabbage leaves.
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12
Starting from core edge, roll cabbage with meat inside and tuck in sides to complete rolling process.
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13
Place in a covered roaster pan with some water and cook for 1 1/2 hours.
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14
Remove cooked cabbage rolls from roaster pan, and place on a serving plate.
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15
Serve with mushroom sauce over top.
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16
1 pound sliced mushrooms
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17
4 1/2 cups water
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18
2 tablespoons all-purpose flour
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19
1 cup sour cream
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20
1/2 teaspoon salt
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21
Dash pepper
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22
In a saucepan, combine mushrooms and 4 cups water, and bring to a boil.
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23
Boil for about 10 minutes or until mushrooms are soft.
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24
In a mixing bowl, mix flour and sour cream with 1/2 cup cold water, whisking until blended.
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25
Add mixture to mushrooms, stirring until blended.
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26
Simmer, stirring, for 5 minutes.
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27
Season, to taste, with salt and pepper.
