4 Servings 60 min Cook
1 Head, medium (about 5-3/4" dia) Cabbage
2 Tbsp Olive Oil
6 Medium Mushrooms
3/4 Cup Cornmeal
1/2 Cup White Rice
1 Medium (2-1/2" dia) Onions
2 Tsp Paprika
1 Sprig Dill
2 Medium whole (2-3/5" dia) Tomatoes
2 Cup Water
1 Dash Salt
1 Dash Pepper
Put stone-ground yellow cornmeal in cold water for 3-4 hours and drain well before using.
Preheat oven to 400F (200C).
Puree tomatoes in a food processor or blender and set aside.
Dice mushrooms, onions, and dill.
In a frying pan heat oil over medium high heat.
Cook onion for about 5 minutes, until soft.
Add mushrooms and cook until any water has evaporated.
Stir in paprika, rice and stone-ground cornmeal, fresh dill, salt and pepper.
Remove from heat.
Split the mushroom mixture in 2.
Cut the cabbage into quarters, remove the white hard core and cut each quarter using a mandolin or a sharp knife.
Sprinkle with salt and split in 3.
Assemble the layers in a 10 inch ceramic baking dish.
One layer of cabbage, one of mushroom mixture, cabbage, mushroom mixture and finish with cabbage layer.
Mix the tomatoes with water an pour all over the surface of the casserole.
Cover with aluminum foil or a lid and bake for about 1 hour.
For the last 5 minutes remove the lid and use the broiler function.
Enjoy!
