-
1
In a saucepan combine boiling water, salt, and rice; bring to a boil, cover, simmer until the water is absorbed, about 14 minutes. Turn off the heat and let stand.
-
2
In a large skillet, melt the butter, add the onion, and saute until light golden. Combine with the rice and season with salt and pepper; let cool.
-
3
Turn the cabbage upside down and cut out the core; place in a deep kettle and pour boiling water into the hollow until the cabbage is covered. Let stand until the leaves are pliable. Drain and carefully pick off the leaves. Reserve 2 large whole leaves. Cut the hard center rib from each of the remaining leaves. The leaves are now halved.
-
4
Oil a large skillet or casserole. Place a spoonful of rice filling on each leaf half. Tuck in the ends ad roll up tight. Place any extra leaves (except the large reserved leaves) in the bottom of the casserole. Arrange the stuffed leaves in layers and lightly salt each layer.
-
5
Combine the tomato juice with the melted butter, salt, and pepper and pour over the cabbage rolls. The liquid should barely show between the rolls. Place the large reserved leaves over the top, then cover tight.
-
6
Bake in a preheated 350u00b0F oven for 1 1/2 to 2 hours, or until both cabbage and filling have cooked. Serve hot with sour cream or at room temperature, if desired. Makes about 30 rolls, and serves 10 to 14.
-
7
Take-It-Along Cookbook.
