No. 2451 — Cabbage Leaves Stuffed with Rice and Mushrooms
English historical translation of Molokhovets recipe No. 2451 from the 1901 Russian cookbook, retaining original methods and measures.
Separate the leaves of a cabbage, place them in a bowl, scald with boiling water and leave until soft. Drain carefully in a sieve. Place stuffing on each leaf, roll it up, tie with thread and fry in ½ glass of mustard oil. Sprinkle with the crumbs of 3–4 rusks and serve.
For the stuffing, boil 1 glass of rice in water until very soft. Mix it with ⅛ pound of dried mushrooms that have been boiled, chopped fine and fried with an onion; season with salt.
For a non-fasting-day variation, replace the mushrooms with finely chopped beef fried with onions and mushrooms. Lightly fry the stuffed cabbage in a pan, pour 1 glass of sour cream over it and bake in the oven.