How to make it

  • Prepare the rice according to the directions on the package. Remove the core from the cabbage and place the full head in a large pot of boiling water. Cover and cook for about 3 minutes.
  • Remove the cabbage from the water and let cool until it's easy to handle. Then remove the softened whole leaves from the head and stack them on a platter for filling.
  • Prepare the mushroom filling by placing the dried and bottled mushrooms in a medium saucepan. Cover with water and bring the mushrooms to a boil over medium-high heat.
  • Reduce the heat to simmer and continue to cook the mushrooms for 1 to 2 hours. Strain off the liquid and grind the mushrooms in a food processor or blender.
  • Meanwhile, melt two tablespoons of butter in a large skillet over medium heat and sauté the two medium chopped onions until transparent, about 5 minutes. Mix the sautéed onions with the mushrooms and a dash of salt and pepper to taste.

Reviews & Comments 3

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    " It was excellent "
    momo_55grandma ate it and said...
    wow! luv this one great recipe mushrooms a plus high5 thanks
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  • notyourmomma 10 years ago
    Very nice, quite comforting and just as I remember my MIL making this. Delicious.
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  • lunasea 10 years ago
    This sounds really good and delicious. I am saving your recipe to try soon. I'll let you know when I make it. Thanks! =)
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