*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Rice -- Uncooked
    4       c            Water
    1       md           Head White Cabbage -- 4 to 5
                         -Lbs, Without Bruised Leaves
    2       lg           Onions -- Use 3 If You Like
                         -Onions, Chopped
      1/4   lb           Butter -- 1 Stick
    1       c            Mushroom Mix
    1       tb           Salt
    1       t            Black Pepper -- To Taste
   16       oz           Canned Tomatoes
    1                    Bouillon Cube -- OR
    1       tb           Maggi Sauce
                          -- Tomato Juice Or
                         Water As
   Combine the rice and water in a medium saucepan.
   Bring to a boil, stir gently, cover and cook for about
   20 minutes.  Cool in a large bowl.  Core the cabbage
   and place it in a large pot or Dutch oven half filled
   with water, cover, and bring to a boil.  Cook about 2
   minutes.  As the outer leaves become translucent and
   soft, pry off and remove with a wooden spoon.
   Continue until the head is about 5 inches in diameter,
   remove and save for Cabbage Filling, (Recipe will be
   included in the next bunch). Trim the leaves by paring
   of the thick part of the rib.  In a large skillet,
   saute the chopped onions in melted butter until
   lightly cooked. Add the onions and mushroom mix to the
   rice, stir gently but do NOT mash. Add salt and pepper
   to taste.  Line the bottom of a baking dish with the
   outer cabage leaves.  Place a large spoonful of the
   filling at the stem end of each leaf, fold over the
   sides and roll from the bottom to the top.  Do NOT
   overstuff or the results will look like hand granades.
   The rice will expand when baked.  Without crowding,
   arrange in neat layers in the baking dish, covering
   the last layer with a few cabbage leaves. Coarsely
   chop the tomatoes and pour over the rolls.  Add the
   bouillon cube or Maggi seasoning, cover, and bake in a
   preheated 325 Degree F. oven for about 2 hours.  Add
   tomato juice or water as needed, there should be 2 to
   3 inches of liquid at the bottom.  Baked rolls will
   keep hot for about 1 hour.
   Yield: About 2 dozen.  To freeze before baking, place
   the rolls on an oiled baking sheet and freeze until
   rigid, then store in heavy plastic bags.  Serve with
   mushroom gravy.
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