A few weeks back, I watched a cooking show which featured a Ukrainian restaurant. They made cabbage rolls with rice only. In the oven with water for a couple of hours, then add tomato sauce and give it another couple of hours.
Whatever.
When I was growing up, we always had C rolls and SP's with much more meat than rice. Usually all pork, once in a while some beef thrown in.
These days, I really like lots of rice in those two dishes. Nice short grained rice. At least as much rice as meat. By volume.
And on another note, anyone ever have stuffed grape leaves?