Golabki with Porcini Mushroom Sauce (Stuffed Cabbage)

[judydawn]

Name of Recipe:Golabki with Porcini Mushroom Sauce from the Polish cooking class held in Adelaide 5/5/10
Number of People:Makes 8 parcels
Stuffed Cabbage Ingredients:
1.3 litres water
200g rice
8 leaves savoy cabbage, large
1 onion, halved
500g button mushrooms, halved
30g butter
S & P to taste

Porcini Mushroom Sauce Ingredients
A few dried Porcini mushrooms, soaked in water
1 tbsp TM vegetable stock
100g Philly cream cheese
20g flour
1 tbspn cream

Preparation:
Place 700g water into TM bowl and insert basket with rice.
Place cabbage leaves into Varoma dish and set Varoma into position.
Cook 10 minutes at Varoma temperature on speed 1.
Set Varoma aside and run cabbage under cold water.  Remove basket and set aside.
Empty water from mixing bowl.
Place onion into TM bowl and chop for 5 seconds on speed 5.
Add fresh mushrooms and chop for 3 seconds on speed 4.
Add butter and cook for 3 minutes at 100^oC on speed 1.
Add reserved rice, season with S & P and mix for 10 seconds on Reverse/speed 4.
Divide mixture among the cabbage leaves.  Roll up like a parcel and place stuffed cabbage with overlapping ends downwards into Varoma dish and tray.
Pour remaining water into mixing bowl, place Varoma into position and steam for 40 minutes at Varoma temperature on speed 1. Set varoma aside and leave cooking liquid in mixing bowl.

Sauce
If necessary add water to existing cooking liquid up to the 1/2 litre mark.
Drain dried mushrooms and place into TM bowl with remaining ingredients and cook for 8 minutes at 100^oC on speed 2. Blend for 10 seconds/speed 7.
Serve with stuffed cabbage.   




Tips/Hints:

[Thermomixer]

Thanks JD - sounds like a great idea with steaming the cabbage leaves in the Varoma.  Now why didn't I think of that??