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1
Wash the rice well in a sieve until the water comes off clear.
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2
Add the rice to the boiling water along with the salt and butter.
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3
Bring it to a brisk boil, stir, and let it cook for 1 minute.
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4
Lower the heat to simmer, cover the rice tightly, and let it cook for 30 minutes without removing the cover or stirring it.
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5
If processed rice is used, follow the directions on the package.
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6
Cook the onion in the butter until tender.
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7
Add the cabbage and continue cooking just enough to wilt it.
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8
Mix in 1/2 cup of the tomato juice and reserve the rest for later use.
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9
Season to taste with salt and pepper.
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10
Arrange the rice and cabbage in alternate layers in a buttered baking dish.
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11
Pour in the tomato juice and top with the buttered bread crumbs.
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12
Cover and bake the holubtsi in a moderate oven 350 degrees F. for 45 minutes.
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13
Serve hot with a meat course.
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14
VARIATION of Linyvi Holubtsi: Replace the cabbage with chopped tender beet tops or 2 cups of sauerkraut.
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15
Some sour cream may be used as part of the liquid.
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16
Chopped mushrooms or chopped ham will give an interesting variation.
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17
Buttered bread Crumbs: 3 tablespoons butter 2 tablespoons dry bread crumbs Melt the butter over a low heat until it bubbles and becomes a golden brown color.
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18
Add the bread crumbs and stir constantly until they are lightly toasted.
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19
Use as a dressing or topping.
