Rice Stuffed Cabbage Rolls
|Chopped onion||1⁄2 Cup (8 tbs)|
|Cooked rice||3 Cup (48 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Cabbage leaves||12 Large|
|Vegetable cocktail juice||24 Ounce (1 Can)|
|Dairy sour cream||1 Tablespoon|
|Snipped parsley/Crumbled crisp-cooked bacon||1 Teaspoon|
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.