My parents are Ukrainian and always made this cabbage roll recipe 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
- medium head cabbage: 1 piece
- water: 3 cups
- ½ cups uncooked white rice: 1 piece
- butter: 2 Tbsp
- onion: 1 piece (chopped)
- salt and pepper: (to taste)
- tomato juice: 1 can (46 fluid ounce can, or as needed)
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart casserole dish.
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Fill a large pot with a few inches of water and insert a steamer basket; bring to a boil. Place whole head of cabbage into the steamer basket, cover, and steam until tender, 10 to 12 minutes.
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At the same time, bring 3 cups water to a boil in a saucepan. Stir in rice and reduce the heat. Cover and simmer until rice is tender and water has been absorbed, about 20 minutes.
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Melt butter in a small skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir onion into cooked rice and season with salt and pepper to taste.
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Cut leaves off cabbage and cut any larger leaves in half. Spoon 1 tablespoon rice into each leaf and roll tightly. Stack rolls in layers in the prepared casserole dish. Pour tomato juice over the rolls, using enough just to cover.
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Cover and bake in the preheated oven for 2 hours.
