Description
My parents are Ukrainian and this is a recipe we always made when I was growing up. These cabbage rolls have no meat in them. Sometimes they used salt pork in them, but I didn’t care for it.
Ingredients
- 1 medium head cabbage
- 1 ½ cups uncooked white rice
- 2 tablespoons butter
- 1 onion, chopped
- salt and pepper to taste
- 1 (46 fluid ounce) can tomato juice
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.
- Steam the whole head of cabbage until it is al dente. Meanwhile
- in a saucepan bring 3 cups of water to a boil. Add rice and stir. Reduce heat
- cover and simmer for 20 minutes.
- Melt butter in a small skillet over medium heat. Saute onion until translucent; stir into cooked rice. Season with salt and pepper to taste.
- Cut the leaves off of the cabbage and cut the larger leaves in half. Spoon 1 tablespoon of rice into a leaf and roll tightly. Place rolls in prepared casserole dish
- stacking in layers. Pour tomato juice over the rolls
- using enough just to cover.
- Cover and bake in preheated oven for 2 hours.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Servings: 8