Ingredients Jump to Instructions ↓

  1. 3 cups rice , cooked according to directions (net measurement of rice is 3 cups before cooking)

  2. 1 Large Onion , finely chopped Salt and pepper to taste

  3. 2 Large heads of cabbage , cored, leaves separated and blanched quickly in boiling water (Shock in ice water after leaves are just soft and easy to handle, but NOT fully cooked)

  4. 1 32 0z can of diced tomato es of your choice

  5. 2 T of Canola Oil or Vegetable Oil

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Cook the 3 cups of rice according to package directions. When done, place in a large work bowl and cool to room temperature. Next blanch the leaves of the cabbage if not already done and quickly shock in ice water to stop cooking. Pat dry and set aside. In a large roasting pan at least 6 inches deep, pour in the oil and swirl until the bottom is coated with the oil. Mix all meats, onions, rice and salt and pepper together to fully combine. Place a heaping spoonfull of the rice mixture on a cabbage leaf and roll up, folding in the sides then ends so it is sealed. The rolls should be about 2 to 2½ inches in diameter. Place seam side down in the prepared roasting pan and repeat until all leaves are used or mixture has been used (the excess leaves can be used in soup if desired - the left over meat and rice can be used in stuffed peppers). Once all the rolls are in the roasting pan, pour the tomatoes over the top, cover and bake in the preheated oven for about 3 hours or until the meat is done. If there are burnt rolls on the bottom, call Uncle Richard!


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