Thaw rolls first for best results. Preheat oven to 350˚F (177˚C).
Arrange thawed rolls snugly, seam side down in a roasting pan or casserole dish.
To avoid burnt rolls, line your pan or dish with wax paper or cabbage leaves.
To make the wild mushroom sauce:
Soak the dried mushrooms in the boiling water for at least 30 minutes, until softened. Strain the soaking liquid through a fine-mesh strainer lined with a paper towel or cheesecloth, placed over a bowl. Squeeze the mushrooms until the juices are all extracted. Set the liquid aside. Rinse the mushrooms with cold water, pat dry, and coarsely chop.
In a large frying pan, melt the butter over medium heat and cook the onion until translucent. Add the chopped fresh mushrooms and soaked dried mushrooms, and cook, stirring often, until all the mushrooms are soft and golden.
Sprinkle the mushrooms with the flour, season with salt and pepper, and stir constantly until the mushrooms are well coated.
Slowly add the reserved mushroom soaking liquid, continuing to stir until all the liquid is blended in and has thickened. Add the wine, cream, and any broth remaining in the pan in which the cabbage rolls were cooked, adding each one separately, stirring constantly, and allowing the sauce to thicken before adding the next.
Add the lemon juice and lower the heat. Simmer the sauce for a good 15 minutes or so, until thick and rich. If the sauce is still too thin after 15 minutes, raise the heat and cook at a gentle boil, stirring, until reduced further.
When ready to serve, pour the mushroom sauce over the cabbage rolls, and serve immediately.
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