Dilled Cabbage Rolls
|Cabbage leaves||8 Large|
|Ground pork||1⁄2 Pound|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Cooked rice||1 Cup (16 tbs)|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Dried dill weed||1⁄2 Teaspoon|
|Instant chicken bouillon granules||2 Teaspoon|
|Boiling water||1 Cup (16 tbs)|
|Plain yogurt||1⁄4 Cup (4 tbs)|
|Snipped parsley||1 Tablespoon|
Cut about 2 inches of heavy center vein out of each cabbage leaf.
Immerse leaves in boiling salted water about 3 minutes or just till limp; drain.
In 10-inch skillet cook ground pork, mushrooms, and onion till meat is browned and onion is tender.
Remove from heat.
Stir in cooked rice, 1/2 cup yogurt, egg, dill-weed, and salt.
Place about 1/4 cup of the meat mixture in center of each leaf; fold in sides.
Fold ends of cabbage leaves so they overlap atop meat mixture.
Place cabbage rolls, seam side down, in a 10-inch skillet.
Dissolve bouillon granules in boiling water; pour over cabbage rolls.
Cover and simmer about 25 minutes.
Using a slotted spoon, remove cabbage rolls to serving platter.
Top each cabbage roll with a dollop of yogurt and snipped parsley.