Instructions: Cook rice in water according to package instructions, slightly underdone.

Saute the onions in oil until transparent. Add the onion to the rice mixture. Stir. Add salt and pepper to taste. Remove from heat. Cool. The mixture is now ready to place into cabbage leaves. TO PREPARE CABBAGE: 1 medium-size cabbage, boiling water, and 1 tbsp. vinegar. Remove core from cabbage. Place cabbage in boiling water to cover. Simmer the cabbage long enough for the leaves to become limp and be easily removed from the head itself. Do not overcook. Remove the leaves from the water, remove the hard center part of the leaf. The cabbage leaves are now ready to use. Place a spoonful of rice mixture on the leaf. Roll tightly, closing the ends as you roll each cabbage roll. Place cabbage rolls in a 2-quart casserole dish.

3/4 cup tomato juice or 1 cup tomato soup diluted with 1/2 cup of water.

When baking you may pour tomato juice, stewed tomatoes or tomato soup over the cabbage rolls. Bake at 350 degrees for 1 1/2 - 2 hours. You cannot overcook.

Makes 20-30 cabbage rolls. OPTIONAL FILLINGS BELOW:

Meat and Rice Filling: Prepare rice according to the package. Brown hamburger and onion in oil. Add the browned hamburger to the rice and mix well and then proceed in making the cabbage rolls. Bake as in previous instructions.

Buckwheat Filling: Bring the buckwheat to a boil, turning heat to low until all of the water is absorbed. Add onions, dill and parsley. Season with salt and pepper. Stir well. the filling is now ready to place into cabbage leaves and roll into cabbage rolls. Bake as in previous instructions.

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