INGREDIENTS

INSTRUCTIONS

From the Kitchen of: Dooley & Bee Bee  Cook rice in water according to
package instructions, slightly  underdone. Saute the onions in oil
until transparent. Add the onion  to the rice mixture. Stir. Add salt
and pepper to taste. Remove from  heat. Cool. The mixture is now ready
to place into cabbage leaves. TO  PREPARE CABBAGE: 1 medium-size
cabbage, boiling water, and 1 tbsp.  vinegar. Remove core from cabbage.
Place cabbage in boiling water to  cover. Simmer the cabbage long
enough for the leaves to become limp  and be easily removed from the
head itself. Do not overcook. Remove  the leaves from the water, remove
the hard center part of the leaf.  The cabbage leaves are now ready to
use. Place a spoonful of rice  mixture on the leaf. Roll tightly,
closing the ends as you roll each  cabbage roll. Place cabbage rolls in
a 2-quart casserole dish. 3/4  cup tomato juice or 1 cup tomato soup
diluted with 1/2 cup of water.  When baking you may pour tomato juice,
stewed tomatoes or tomato soup  over the cabbage rolls. Bake at 350
degrees for 1 1/2 - 2 hours. You  cannot overcook. Makes 20-30 cabbage
rolls. OPTIONAL FILLINGS BELOW:  Meat and Rice Filling: Prepare rice
according to the package. Brown  hamburger and onion in oil. Add the
browned hamburger to the rice and  mix well and then proceed in making
the cabbage rolls. Bake as in  previous instructions.  Buckwheat
Filling: Bring the buckwheat to a boil, turning heat to low  until all
of the water is absorbed. Add onions, dill and parsley.  Season with
salt and pepper. Stir well. the filling is now ready to  place into
cabbage leaves and roll into cabbage rolls. Bake as in  previous
instructions.  © 1996 -- 50 Plus Friends Cookbook: Posted to
JEWISH-FOOD digest V97  #048 by alotzkar@direct.ca (Al) on Jan 11,
1904.

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