Pisni Holubts

submitted by rcoen

2 cups rice uncooked
4 cups water
1 medium cabbage white, without bruised leaves
2 large onions chopped
Russian Meatless Cabbage Rolls

1/4 pound butter
1 cup mushroom mix
1 tablespoon salt
1 teaspoon black pepper to taste
16 ounces tomatoes, canned
1 each bouillon cube or 1 tablespoon maggi sauce
tomato juice or water, as needed

Combine the rice and water in a medium saucepan. Bring to a boil, stir
gently, cover and cook for about 20 minutes. Cool in a large bowl. Core
the cabbage and place it in a large pot or Dutch oven half filled with
water, cover, and bring to a boil. Cook about 2 minutes. As the outer
leaves become translucent and soft, pry off and remove with a wooden
spoon. Continue until the head is about 5 inches in diameter, remove and
save for Cabbage Filling. Trim the leaves by paring of the thick part of
the rib. In a large skillet, sauté the chopped onions in melted butter
until lightly cooked. Add the onions and mushroom mix to the rice, stir
gently but do NOT mash. Add salt and pepper to taste. Line the bottom of a
baking dish with the outer cabage leaves. Place a large spoonful of the
filling at the stem end of each leaf, fold over the sides and roll from
the bottom to the top. Do NOT overstuff or the results will look like hand
granades. The rice will expand when baked. Without crowding, arrange in
neat layers in the baking dish, covering the last layer with a few cabbage
leaves. Coarsely chop the tomatoes and pour over the rolls. Add the
bouillon cube or Maggi seasoning, cover, and bake in a preheated 325
Degree F oven for about 2 hours. Add tomato juice or water as needed,
there should be 2 to 3 inches of liquid at the bottom. Baked rolls will
keep hot for about 1 hour. To freeze before baking, place the rolls on an
oiled baking sheet and freeze until rigid, then store in heavy plastic
bags. Serve with mushroom gravy.

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