|Long grain rice||250 Milliliter (1 Cup)|
|Salt pork||375 Gram, finely chopped (0.75 Pound)|
|Onions||2 , finely chopped|
|Canned tomato juice||19 Ounce (540 Milliliter)|
With large sharp knife, cut out core of cabbage.
Place cabbage in deep pot and pour boiling water into core until cabbage is completely covered.
Let stand until outer leaves can be separated, then parboil or steam leaves just until soft and pliable.
Continue with remainder of cabbage.
In saucepan, bring 2 cups (500 mL) water to boil; add rice.
Reduce heat to low and cook, covered, for 15 minutes; drain.
Meanwhile, in separate saucepan, cook salt pork over medium heat until fat is melted.
Add onions; cook until lightly browned.
Add to cooked rice; season with salt to taste.
Line roasting pan with outer cabbage leaves.
Place spoonful of rice mixture onto each inner cabbage leaf; roll up, tucking in ends, and place in pan. If necessary, trim out centre rib of leaf to make rolling easier.
Pour tomato juice over rolls.
Cover with more cabbage leaves.
Cover and bake in 350Â°F (180Â°C) oven for 1-1/2 to 2 hours or until tender.