Mushroom golabki

Tags: Polish, mushroom, cabbage, rice, main dish
There is nothing quite like the smell of boiled cabbage. Poland's leading food and nutrition writer, Irena Gumovska, once half-jokingly suggested that so many marriages nowadays might not be on the rocks if that tantalizing heart-warming fragrance wafted in from the kitchen a little more frequently. (Polish Heritage Cookery)
. 20 steps
200g wild mushrooms clean, dice   saute 5 minutes or until fully cooked Place 3 heaped tablespoons of filling at the bottom of a leaf, fold sides of leaf over, roll up. Line a roasting pan with the unusable leaves. Place parcels side by side, two layers deep. Dot generously with butter. Add stock. Cover with unusable leaves. Bake in moderately slow oven 1 1/2 hours.
3 shallots finely chop
4 tablespoons butter
150g dried mushrooms reconstitute chop finely   mix in, cool
3 cloves garlic cut finely
1/4 cup parsley chopped finely
1 1/2 cups rice barely cook in 560ml water mix
salt and pepper
1 egg lightly beaten   mix in so that it all holds together
1/4 cup fine breadcrumbs
2 chinese cabbages Soften leaves, as directed below
2 cups mushroom stock
1 tablespoon butter   cook Just before serving, mix in
1 tablespoon flour
1 cup mushroom stock   mix in, cook until smooth paste
120ml sour cream   mix in gradually, cook
120ml plain full-fat yoghurt
To prepare cabbage leaves: Cut out the core, remove outer leaves. Place core-side-down in pot of boiling water, cook several minutes. Remove softened outer leaves and set aside. Repeat until you have removed all the large leaves. Trim the thick centre vein from the bottom of each leaf.
Boletes are best, but honey mushrooms, morels, chanterelles and others are also good.
These are tastiest if refrigerated overnight and reheated the next day. If that is impossible, leave them in the turned-off oven for 30 minutes before serving.