- 1 medium head cabbage
- 1 1/2 cups uncooked white rice
- 2 tablespoons butter
- 1 onion, chopped
- salt and pepper to taste
- 1 (46 fluid ounce) can tomato juice
- 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.
04/06/2017
recipepes.com
Ukrainian Cabbage Rolls, recipe
PT15M
PT1H
5
455 calories
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