1 medium head of cabbage 1 tablespoon of chopped onion 1 tablespoon of chopped parsley 1 tablespoon of chopped dill pickles 1 cup of chopped sautéed mushrooms 1 cup of cooked peas 1 - 2 tablespoons of soft bread crumbs 2 eggs 1/2 cup of sour cream 1/4 teaspoon of salt 1/4 cup of dry bread crumbs 1/4 cup of grated Parmesan cheese
Clean and wash cabbage. Cook in boiling salted water for 5 minutes. Drain and separate leaves. Grease a 2 quart casserole and arrange a layer of single leaves on the bottom. Mix onion, parsley, pickles, mushrooms, peas, bread crumbs, and one egg. Spread on cabbage leaves. Top with more leaves. Mix second egg, beaten with sour cream and salt. Pour over cabbage. Mix the dry bread crumbs and cheese and sprinkle over top. Bake in 325ºF. oven until a crust forms on top, 25 - 30 minutes. Serves 4
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