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Ingredients
- 4 c. Water
- 2 c. Rice
- 1 med Onion, finely minced
- 1 tsp Salt
- 1/2 tsp Pepper
- 4 Tbsp. Oil
- 1/4 lb Grnd beef
- 1 med Onion, minced
- 4 Tbsp. Oil
- 2 c. Whole buckwheat, washed well
- 4 c. Water
- 1 tsp Dill
- 1 tsp Parsley
- 1 med Onion minced
- 1 tsp Salt Pepper
Directions
- Cook rice in water according to package instructions, slightly underdone.
- Saute/fry the onions in oil till transparent. Add in the onion to the rice mix. Stir. Add in salt and pepper to taste. Remove from heat. Cold. The mix 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 sufficient for the leaves to become limp and be easily removed from the head itself. Don't 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 mix on the leaf. Roll tightly, closing the ends as you roll each cabbage roll. Place cabbage rolls in a 2-qt casserole dish.
- 3/4 c. tomato juice or possibly 1 c. tomato soup diluted with 1/2 c. of water.
- When baking you may pour tomato juice, stewed tomatoes or possibly tomato soup over the cabbage rolls. Bake at 350 degrees for 1 1/2 - 2 hrs. You can't 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 in 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 till all of the water is absorbed. Add in 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.
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