Lenten Golubtzi

1. 1

   Cook rice until thick.

2. 2

   Fry garlic, peppers, 1 onion (minced), 1 celery stalk (chopped finely) and sliced mushrooms in oil.

3. 3

   Add to rice and mix well; add seasoning and tomatoes, but save the liquid.

4. 4

   Boil cabbage until leaves can be separated without breaking.

5. 5

   Cut raised center vein of each leaf so it will be no thicker than most of leaf.

6. 6

   Place about 2 tablespoons of filling in stem end of leaf; roll once, then fold in sides of leaf and continue to roll rest of way.

7. 7

   Use all the larger leaves and save the too-small ones to line bottom of roaster.

8. 8

   Place Golubtzi in layers, then add the can of tomato soup, the liquid from the canned tomatoes and the other onion, minced, as well as the other 2 stalks of celery, chopped finely; salt and pepper to taste.

9. 9

   Bake for 2 hours in a covered roaster in a moderate oven, about 350u00b0.

* Per serving · 4 servings · Values may vary.

No additional tips available.