Put a medium-sized pot on medium-low heat.
Add half the butter, the onion and garlic to the pot and gently cook until the onion is translucent. Remove the cooked onion mixture from the pot and set aside.
Turn up the heat to medium-high. Add the remaining butter. When melted, cook the mushrooms. Season with salt and pepper.
Blitz the dried porcini mushrooms in a small food processor for a few seconds until chopped finely.
To the cooked mushrooms in the pot, add the rice, cooked onion mix, porcini, 1/2 tsp salt, pepper to taste, and the vegetable stock.
Mix to combine then bring to the boil.
When boiling, put a lid on and turn down the heat to the minimum for 12 minutes. Then turn the heat off but leave the pot on the hotplate for a further 10 minutes. It’s important not to open the lid at this stage. The lid keeps the steam in and continues the important cooking process.
When done, open the lid, cool for 10 minutes then add the parsley and mix.
Remove the cabbage from the pot and when cool enough to handle, carefully remove the leaves. Do your best to keep the leaves whole and undamaged. If the leaves become tough to remove, you may need to put the cabbage back in the boiling water for a further 5 minutes at a time. Cut out part of the hard stem 1-2 inches (3-5cm) from each leaf. This will resemble a small removed triangle of the stem from the whole leaf, as shown in the photo below.