Cabbage Stuffed With Vegetables
|Dried mushrooms||1 Ounce|
|Boiling water||1 Cup (16 tbs)|
|Cabbage head||2 1⁄2 Pound, tough outer leaves removed (1 Whole)|
|Olive oil||1 Tablespoon|
|Yellow onions||2 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Carrots||3 Medium, peeled, halved and thinly sliced|
|Snipped fresh dill/1 tablespoon dill weed||3 Tablespoon|
|Canned low sodium tomatoes||14 1⁄2 Ounce, chopped, with their juice (1 Can)|
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.