Ingredients

Step by step

1. Add the porcini mushrooms to a heatproof jug or bowl, cover with 400ml boiling water and leave to soak while you get on with making the rest of the filling.
2. Put the rice in a pan with a pinch of salt and 275ml boiling water; bring to the boil, stir, then cover and cook on a low heat for 15 minutes or until the water has been absorbed. Tip into a bowl and leave to cool.
3. Melt the butter in a frying pan and cook the onion on a medium heat for 5 minutes. Add the chopped mixed mushrooms, season and cook for 10 minutes or until they are soft and any liquid has evaporated. Scoop the porcini out of the liquid (keep this for later), chop finely and add to the pan along with the garlic, paprika and sage and cook for a couple of minutes, stirring. Mix into the rice along with the nuts, most of the parsley, half the lemon juice, the beaten egg and 4 tablespoons of the soured cream. Season generously and mix well.
4. Bring a pan of salted water to the boil, large enough to hold the whole cabbage. Use a small paring knife to cut out most of the core from the base, then add the cabbage to the pan along with any leaves that have already come off. Cook for 3 minutes until tender, then use tongs to lift the leaves out to a bowl of iced water; they will come off easily as you go. You need 12-16 leaves for the parcels, plus extra to line the dish. Drain well and pat dry on a clean tea towel.
5. With the larger leaves destined for the parcels, use a paring knife to slice away the thickest part of the stalk from the ribbed side. Flip the leaves back the other way up so that they will roll up easily then add a good spoonful of filling at the base of the stalk. Fold in the sides first then roll up to enclose the filling, ending with the seam side underneath. Repeat until you’ve used up all the filling then use the leftover leaves to line a large baking dish. Add the cabbage rolls to fit snugly in the dish.
6. When ready to cook, preheat the oven to 180°C, fan 160°C, gas 4. Season the reserved porcini liquid and pour this over the cabbage rolls. Dot with butter and bake for 20-30 minutes until piping hot and golden brown on top. Remove from the oven and carefully drain off the braising liquor. Cover the dish and keep warm.
7. Mix the cornflour to a paste with a little cold water in a saucepan then add the braising liquor and bring to a simmer. Add the lemon juice and the rest of the soured cream and heat through gently; season to taste.
8. Pour some sauce over the cabbage rolls and dust with paprika to take to the table, serving the rest of the sauce in a jug to add as you eat.