wrote:
> 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?
>

My mother in law (long dead german lady) made good cabbage rolls.

She used a lot of meat, but you could make them with only rice if
you are a vegan. Or even tofu.

Grape leaves sound like a greek dish, but I reckon you could stuff
your cabbage with that too.