Rice Stuffed Cabbage Rolls Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), chopped | |
| Butter | 2 Tablespoon | |
| Cooked rice | 3 Cup (16 tbs) | |
| Snipped parsley | 1/4 Cup (16 tbs) | |
| Cabbage leaves | 12 Large | |
| 1 24-ounce can vegetable juice cocktail | ||
| Sugar | 1 Tablespoon | |
| Dairy sour cream | ||
| Snipped parsley or crumbled, crisp-cooked bacon | ||
Directions
Cook onion in butter till tender.
Combine with rice and the 1/4 cup parsley.
Cut about 2 inches of heavy center vein out of cabbage leaves.
Immerse leaves in boiling water just till limp, about 3 minutes; drain.
Sprinkle generously with salt.
Place about 1/4 cup of the rice mixture in center of each leaf; fold in sides.
Fold ends so they overlap atop rice.
Place, seam side down, in 12x7 1/2 x 2 inch baking dish.
Combine vegetable juice cocktail and sugar; pour over cabbage rolls.
Bake, covered, at 350° for 1 hour.
Combine with rice and the 1/4 cup parsley.
Cut about 2 inches of heavy center vein out of cabbage leaves.
Immerse leaves in boiling water just till limp, about 3 minutes; drain.
Sprinkle generously with salt.
Place about 1/4 cup of the rice mixture in center of each leaf; fold in sides.
Fold ends so they overlap atop rice.
Place, seam side down, in 12x7 1/2 x 2 inch baking dish.
Combine vegetable juice cocktail and sugar; pour over cabbage rolls.
Bake, covered, at 350° for 1 hour.
Chef
