Stuffed Cabbage Rolls

• 2 ounces dried porcini mushrooms
• 2 tablespoons butter
• 3 celery ribs, finely chopped
• 1 large onion, finely chopped
• 2 lbs ground pork
• 2 cups white cooked medium-grain rice
• 1 tablespoon dried parsley
• 1 egg
• salt & freshly ground black pepper
• 2 heads green cabbage, cored and halved
• 2 tablespoons flour
• 1 cup sour cream
• chopped fresh dill

1. Put mushrooms and 2 quarts water into a bowl; let soften for 1 hour.
2. Meanwhile, heat butter in a skillet over medium heat.
3. Add celery and onions; cook until golden, 10-12 minutes.
4. Let cool; transfer to a large bowl.
5. Add pork, rice, parsley, egg and salt and pepper to taste; stir well.
6. Cover and refrigerate.
7. Bring a large pot of salted water to a boil.
8. Add cabbage; cook until outer leaves are soft, 8-10 minutes.
9. Remove leaves; cut away thick vein.
10. Scoop 2-3 tablespoons of the filling into middle of each leaf, roll up and fold in ends; secure with toothpicks.
11. Put mushrooms with their water into a pot; cook over medium heat until very soft, 8-10 minutes.
12. Whisk in flour and sour cream; puree sauce in a blender.
13. Arrange cabbage rolls in a wide pot in 2-3 layers; pour sauce over rolls.
14. Bring to a boil; reduce heat to medium-low; simmer, covered, until cooked through, about 2 hours.
15. Uncover; cook until thickened, 25-30 minutes.
16. Transfer rolls to a large plate and remove toothpicks; keep warm.
17. Return pot to medium heat; cook sauce, whisking often, until thickened, 20 minutes.
18. Pour sauce over rolls; garnish with dill.

porcini mushrooms, butter, celery, onion, ground pork, white cooked medium, parsley, egg, salt, green cabbage, flour, sour cream, fresh dill

Taken from www.food.com/recipe/stuffed-cabbage-rolls-260575 (may not work)