Ukrainian Buckwheat Holubtsi and Rice Cabbage Rolls - rice

Method

• TO PREPARE THE CABBAGE: Place one large head of cored cabbage in a deep pot of boiling water to which salt has been added.
• Remove the leaves as they become soft.
• Cool and drain the leaves and remove any remaining core.
• Cut the leaves to the desired size (personally I cut them about 3" wide).
• Grease a casserole dish and place a few leaves of cabbage to line it.
• Put a tablespoon full of filling (filling recipe follows) into each leaf and roll it up tucking in the edges of the leaves as you roll.
• Arrange the holubtsi in layers, adding some fried onions and garlic (to taste, sauteed in olive oil) between the layers.
• When the dish is filled place extra prepared cabbage leaves over the top to prevent scorching.
• Cover and place in 325 degree oven for 1 1/2 to 2 hrs or until both the cabbage and filling are tender.
• For a nice variation you could also use grape or beet leaves.
• Also, you could pour some tomato juice over the top to add flavor.
• FOR THE RICE FILLING: Wash rice well.
• Add water and stir in salt.
• Bring to boil and cook for one minute.
• Stir and cover.
• Turn down heat and simmer until rice starts to get tender.
• Take off of heat and let stand covered until the rest of the water is absorbed.
• The rice at this stage will only be partly cooked.
• Saute chopped onion in olive oil and add to the rice.
• Season to taste.
• Cool and roll into cabbage.
• FOR THE BUCHWHEAT FILLING: Brown groats very lightly in the oven.
• Place in pot with boiling salted water.
• Add 4 tbsp olive oil.
• Cook until water is absorbed.
• Cover and bake in a 350 degree oven for 30 minutes.
• After baking allow the buckwheat to cool.
• Saute chopped onion in 1 tbsp of olive oil.
• Add the sauteed onions to the cooked buckwheat.
• Cool and fill the holubtsi.