|Water||1 1⁄2 Cup (24 tbs)|
|Raw rice||1 Cup (16 tbs)|
|White cabbage||1 (Soft)|
|Chopped onions||1⁄2 Pound|
|Salt pork||1⁄2 Pound|
|Boiling water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Lemon||1 , juiced|
Core the cabbage.
Do not cut it in half; it may have to be immersed in hot water or parboiled to soften leaves.
Separate the leaves.
With a knife, slice the hard ridge on the back of each leaf to soften it.
Cut each leaf into four down the middle and across.
Boil the rice in water with the salt; drain and transfer to a bowl.
Chop the salt pork and the onions; fry the pork really crisp with the onions in the pork's own fat. (Do not add oil or fat.)
Add to the rice in the bowl and mix well.
Season with pepper.
With a spoon, place the mixture in the centre of each leaf and roll up.
Place each cabbage roll down in a roasting pan in layers to the top of the pan. (Do not put any fat or liquid in the pan.)
Mix juice of the lemon with 1 1/2 cups water and pour this over the rolls.
Cover the pan and roast for 2 hours at 300-325°.