minute rice
1 pound of ground beef
1 onion
6oz tomato paste
1 cabbage
Chop onion.
Saute in butter until reddish brown
Add onion to meat in a bowl
Add minute rice to preference. Don't add too much though, that'll cause the stuffed cabbage leaves to come apart when you cook them and the rice expands.
Take cabbage, cut out core in a conical pattern without halving it.
Take a pot and put about 1-2 inches of water in it, and bring to a boil.
Set cabbage in pot, keep rotating, when outer leaf gets soft enough to be pliable and rollable, pull that leaf out.
Keep going until all the decent sized leaves you can use are off.
Take a sharp knife, shave down to a thin layer like the rest of the cabbage, and place the removed spines in the bottom of the pot to keep cabbage from burning while cooking.
Place a small spoon of moisture at thickest part each leaf, and then roll it up nice and tight. Place them in the pot on top of the spines, in layers if necessary.
Mix can of tomato paste with some water, and pour it in the pot. Add more water, enough to just cover the cabbage rolls.
Bring to a boil, simmer low, check after an hour, if top ones are done, the bottom ones are too.
