5 lbs long grain rice
2 gal water
2 TBS salt
2 TBS cooking oil
1/4 cup cooking oil
4 large onions
3 cup cooling oil
1 lb butter
1/2 cup celery, finely chopped
10 lbs ground beef
1/4 cup parsley, finely chopped
2 cloves garlic, minced
salt to taste
2 tsp. pepper
50 lbs cabbage, medium heads
3 stalks celery, cut up
1 large onion, sliced
1 - 46 oz. can tomato soup
3 cans water
3 stalks celery, cut up
Rice:
Wash rice in cold water three times or until water comes off clear
Add 2 gallons cold water, salt, 2 TBS oil.
Bring to fast boil, cook 1 minute, cover, turn off heat, let stand until
water is partially absorbed but not more than 10 minutes.
The rice will only be partially cooked. Drain and rinse with cold water.
Add 1/4 cup oil , mix. Cool.
Filling:
Fry 4 chopped onions in 3 cups oil until soft.
Add butter, onions, finely chopped celery and parsley,
and garlic to cooled rice.
Mix well. Add meat, mix well. Season with salt and pepper
Cabbage:
Remove entire core from cabbage. In a large deep pan, bring water to a boil,
add cabbage heads and cook slowly until leaves are soft and take off leaves,
place in colander to drain. Cut off hard center from each leaf.
Cut large leaves into 2 sections.
On the bottom of an 18 x 24 x 2" roaster, make a bed using large cabbage leaves,
3 cup up celery stalks and sliced onion. Make cabbage rolls by placing a generous
spoonful of the filling on each cabbage leaf: roll.
Arrange rolls in layers, sprinkle each layer with salt
(No more than 3 layers for best results)
Combine soup with 3 cans of water, pour over cabbage rolls. Protect top from
scorching by covering with a few large leaves and 3 cup up celery stalks,
cover roaster tightly. Bake at 325 degrees for at least 4 hours, or until
both cabbage and filling are cooked.
Not sure of the exact yield. Nice ethnic addition to a buffet.
