Dried mushrooms add intense flavor to this hearty stuffed cabbage vegetable dish.


1 ounce dried mushrooms 1 cup boiling water 1 head cabbage (2 to 2 1/2 pounds), tough outer leaves removed 1 tablespoon olive oil 2 large yellow chopped onions, (3cups) 2 minced cloves garlic 3 peeled, halved, and thinly sliced medium-size carrots (2cups) 3 tablespoons snipped fresh dill or 1 tablespoon dill weed 1 can (14 1/2 ounces) low-sodium tomatoes, chopped, with their juice


Step 1. Soak the mushrooms in the water for 30 minutes in a glass measuring cup or small heatproof bowl. Using cheesecloth or paper toweling, drain in a sieve lined, reserving 1/2 cup of the liquid.

Step 2. Meanwhile, boil a stockpot of unsalted water. Add the cabbage in the boiling water for about 2 minutes. Then, remove the cabbage and cut off four (4) leaves at the core ensuring not tearing them. Remove twelve (12) leaves altogether (use the remaining cabbage for another dish). Return the leaves to the boiling water and cook for 4 minutes or until tender. To stop the cooking, drain and rinse under cold water; pat dry with paper toweling.

Step 3. Heat the oil over low heat in a 10-inch nonstick skillet. Place the onions and garlic and cook, uncovered while stirring frequently, for 5 minutes. Add the mushrooms (reserved mushroom liquid) and 1 cup of the carrots and cook, uncovered while stirring frequently for another 5 minutes or until the carrots are tender. Remove from the heat and add in 2 tablespoons of the dill. Continue stirring. Step 4. Get a cabbage leaf and spoon 1/4 cup of the vegetable mixture into the center. Fold the sides of the leaf toward the center, then roll up the leaf and place in a 12-inch skillet (seam side down). Repeat with remaining cabbage leaves and filling with vegetable mixture. Add the tomatoes with the remaining carrots and dill to the skillet. Then, boil over moderate heat. Lower the heat and simmer, covered, for 8 to 10 minutes or until the cabbage is tender.