Cabbage Stuffed With Vegetables Recipe
Ingredients
| Dried mushrooms | 1 Ounce | |
| Boiling water | 1 Cup (16 tbs) | |
| 1 head cabbage (2 to 2 1/2 pounds), tough outer leaves removed | ||
| Olive oil | 1 Tablespoon | |
| Yellow onions | 2 Large, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 3 medium-size carrots, peeled, halved, and thinly sliced | ||
| 3 tablespoons snipped fresh dill or 1 tablespoon dill weed | ||
| Chopped tomatoes | 1 Can (10oz) | |
Directions
1 In a glass measuring cup or small heat proof bowl, soak the mushrooms in the water for 30 minutes.
Drain in a sieve lined with cheesecloth or paper toweling, reserving 1/2 cup of the liquid.
2 Mean while, bring a stockpot of unsalted water to a boil.
Place the cabbage in the boiling water for about 2 minutes.
Remove the cabbage and cut off 4 leaves at the core, taking care nottotearthem.
Repeattwice, removing 12 leaves altogether (use the remaining cabbage for another dish).
Return the leaves to the boiling water and cook for 4 minutes or until tender.
Drain and rinse under cold water to stop the cooking; patdry with papertoweling.
3 In a 10 inch nonstick skillet, heat the oil over low heat.
Add the onions and garlic and cook, uncovered, stirring frequently, for 5 minutes.
Add the mushrooms, reserved mushroom liquid, and 1 cup of the carrots and cook, uncovered, stirring frequently, another 5 minutes or until the carrots are tender.
Remove from the heat and stir in 2 tablespoons of the dill.
4 Spoon 1/4 cup of the vegetable mixture into the center of a cabbage leaf.
Fold the sides of the leaf toward the center, then roll up the leaf and place, seam side down, in a 12 inch skillet.
Repeat with the remaining cabbage leaves and filling.
Add the tomatoes to the skillet along with the remaining carrots and dill.
Bring to a boil over moderate heat.
Lower the heat and simmer, covered, for 8 to 10 minutes or until the cabbage is tender.
Drain in a sieve lined with cheesecloth or paper toweling, reserving 1/2 cup of the liquid.
2 Mean while, bring a stockpot of unsalted water to a boil.
Place the cabbage in the boiling water for about 2 minutes.
Remove the cabbage and cut off 4 leaves at the core, taking care nottotearthem.
Repeattwice, removing 12 leaves altogether (use the remaining cabbage for another dish).
Return the leaves to the boiling water and cook for 4 minutes or until tender.
Drain and rinse under cold water to stop the cooking; patdry with papertoweling.
3 In a 10 inch nonstick skillet, heat the oil over low heat.
Add the onions and garlic and cook, uncovered, stirring frequently, for 5 minutes.
Add the mushrooms, reserved mushroom liquid, and 1 cup of the carrots and cook, uncovered, stirring frequently, another 5 minutes or until the carrots are tender.
Remove from the heat and stir in 2 tablespoons of the dill.
4 Spoon 1/4 cup of the vegetable mixture into the center of a cabbage leaf.
Fold the sides of the leaf toward the center, then roll up the leaf and place, seam side down, in a 12 inch skillet.
Repeat with the remaining cabbage leaves and filling.
Add the tomatoes to the skillet along with the remaining carrots and dill.
Bring to a boil over moderate heat.
Lower the heat and simmer, covered, for 8 to 10 minutes or until the cabbage is tender.
Chef
