Cabbage Rolls

Ingredients

Rice Filling

• 2 cups short grain white rice
• 2 cups boiling water
• 2 teaspoons salt
• 1 medium onion chopped fine
• 4 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Rolls

• 1 large head green cabbage
• boiling water
• 1 1/2 cups water
• 2 tablespoons olive oil
• salt
• pepper

Method

1. Wash the rice in a sieve until the water comes off clear.
2. Add to the boiling water, stir in salt.
3. Bring to a brisk boil and let cook 1 minute.
4. Remove from heat and cover.
5. Let stand until water is absorbed (rice will be paritally cooked).
6. Cook onion in the oil until light golden colour.
7. Mix onion with rice, salt, and pepper.
8. Cut core out from cabbage.
9. Place cabbage in a deep stock pot and pour boiling water into the hollow of the core until the head is covered completely.
10. Let cabbage stand until leaves are soft and pliable.
11. Preheat oven to 350°F.
12. Drain, then take leaves apart very carefully.
13. Cut the hard centre rib from each leaf.
14. Cut larger leaves into 2 or 3 pieces.
15. Line the bottom of a casserole dish with a few leaves.
16. Put a spoonful of rice filling in the centre of a leaf then roll lightly.
17. Arrange rolls in layers in the casserole dish.
18. Sprinkle each layer with some salt.
19. Mix together 1 1/2 cups water, oil, and pepper.
20. Pour water over the cabbage rolls.
21. Cover the top layer with a few more leaves of cabbage.
22. Tightly cover the casserole dish with aluminum foil.
23. Bake until cabbage and filling are cooked (about 2 hours).

Source

Traditional Ukrainian Cookery (out of print).