DIRECTIONS
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Preheat the oven to 350 degrees F.
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In a stockpot over high heat, bring the water to a boil. Place the cabbage leaves, one by one, into the water and boil for 3 minutes. Remove the leaves and set aside to drain and cool.
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In a large skillet over medium-high heat, warm the oil. Add the pork and 1 cup of the onions. Cook, stirring frequently, for 5 to 8 minutes, or until the pork is no longer pink and the onions are translucent. Add the cooked rice, thyme, and salt and pepper. Stir thoroughly and allow to cool slightly.
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Divide the pork mixture into 8 equal portions and place each portion in the center of a cabbage leaf. Fold the sides of each cabbage leaf over the pork mixture and roll up to enclose the filling in a cylinder. Place the rolls, seam side down, close together in a shallow baking dish. Add 1 cup of the chicken broth and cover the baking dish with foil or a lid. Bake for about 35 minutes, or until the cabbage is just tender.
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Meanwhile, in a large sauté pan over medium-high heat, melt the butter until bubbling. Add the remaining 1/2 cup of onions and the mushrooms. Cook, stirring frequently, for about 5 minutes, or until the onions are translucent.
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Add the remaining cup of chicken broth, the heavy cream, and salt and pepper to taste. Stir well and bring the sauce to a boil. Reduce the heat to medium-low and simmer for about 3 minutes, until slightly thickened.
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Place two stuffed cabbage rolls onto each of 4 dinner plates. Pour some of the sauce over each, and serve hot.
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NOTES: In order to make a sauce without using heavy cream, add 1 cup roughly chopped tomatoes along with the onions and mushrooms in Step 5 and substitute an extra cup of chicken broth for the cream in Step 6.
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