Chop the cabbage and braise it in some milk until tender. Simmer the rice in the remaining milk, then mix in the mushroom broth. Season the rice with sautéed onions and mushrooms, chopped parsley, and salt.
Grease a saucepan or pot. Layer the braised cabbage, then the seasoned rice, then another layer of cabbage; continue layering so cabbage is on top. Brush the top with beaten raw eggs, sprinkle with breadcrumbs, and bake in the oven.
When the casserole is done, cut it into portions and drizzle with sour cream.
For 2.2 lbs (1 kg) of fresh cabbage, you’ll need 2 1/2 tablespoons of fat, 2 cups of milk, 3/4 cup of rice, 1.8 oz (50 g) of dried mushrooms, 1/2 cup of sour cream, 2 eggs, 1–2 onions, 1 tablespoon of finely chopped parsley, and 1 tablespoon of breadcrumbs.
