Mushrooms in Cabbage Leaves
Dried porcini mushrooms bring fiber and a deep woodland aroma, while cabbage makes the filling juicy and substantial. Baking softens the leaves and creates lightly browned edges without a heavy dough.
Rinse the dried white mushroom (50 g), cover them with cold water, and soak for 30–40 minutes.
Carefully remove the mushrooms and chop them finely.
Rinse the cabbage (700 g), carefully remove intact leaves, and chop the remaining cabbage.
Cut the onion (200 g) and carrot (100 g) into strips, then mix them with the mushrooms, chopped cabbage, sour cream (60 g), water (200 g), and salt (to taste).
Place the filling on the cabbage leaves, put them in a baking dish, add a little water to the bottom, and bake at 250–270°C for 15–20 minutes. Serve hot.
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