Stuffed cabbage rolls.
30 g (1 oz) dried mushrooms, washed, soaked overnight and cooked
250 g (10 oz) cabbage, cored
50 g (2 oz) onion, chopped
1 egg, hard boiled
Salt, greenery - to taste
50 g (2 oz) oil
3 cup water
70 g (3 oz) sour cream
1. Put cabbage in hot water and boil for a few minutes.
2. Separate cabbage leaves and make your rolls with filling mixture inside cabbage. Place the filling on each leaf and fold up envelope fashion. Lay flap down, pour water to cover all rolls in the pot.
Simmer, covered, for 1 to 1,5 hours.
3. For filling: Fry onion in oil until golden, add cooked and chopped mushrooms, stew several minutes. Add chopped egg and greenery.
4. Five to ten minutes before the Rolls is cooked, pour over cabbage rolls sour cream, sprinkle with grated cheese and bake in the oven.