INGREDIENTS

INSTRUCTIONS

MEAT AND RICE FILLING
BUCKWHEAT FILLING
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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