Cabbage Rolls/Holupchi/Gołąbki

2 lb uncooked long grain rice (~4.5C uncooked)
1 lb onions / chopped (about 4C)
dill weed--5"x 1/2" (or 4"x 1") tube (fresh from garden so can't be more exact)
2 JUMBO heads of cabbage (might need 3)
48oz can tomato juice (NO substitutes)
2 1/4C veg oil
3t salt
1/2t pepper (if desired; so little so why not add it 😉 )
4C water

The cabbage: I have a BIG stock pot. Core the head then put it in the pot (no water yet) then fill with water. Remove the head and NOW bring to a boil and THEN put the head back in and cover and let it basically blanche (5 min?) then while still in the water, start peeling the outer leaves off. First one come off easily but then when they start "resisting", cover again and continue the boil till they are loose again.

Save the really dark green ones (should have 3-4 or so per head) as they'll cover the rolls when baking. Keep peeling. You'll have to "re-boil" as the first go-round couldn't access the inner leaves.

Peel again. Eventually you'll come to the core and well, either boil some more OR just give up. Place all leaves in your roasting pan and cover so they continue steaming/cooking from residual heat.

Those white inner leaves are really super curly and I usually toss 'em.

The RICE:
-Put the rice in a big pot. Rinse twice. Add enough water to just cover. Heat till ALMOST boiling then drain.

-put rice back in pot and add 4.5C water, 2.5C oil, onions, salt (& pepper) and 1/2 to 1C tomato juice.

-heat till just about (but is not) boiling. About 15 minutes. Near the end of time, taste to make sure it's almost tender (but still raw inside).

-remove from heat at that stage and let stand for another 10 min to absorb the liquid.

-remove the rice to separate bowls so YOUR HELPERS can help stuff and roll.

-trim the leaves down the middle to remove the rib.

-place those ribs in bottom of roasting pan to form a rack for the rolls.

-place rolls on top of ribs/salt after each layer.

-once finished rolling, pour 2C tomato juice over rolls. THEN pour 2C water over rolls.

-use those green leaves to completely cover the rolls (protects the rolls from burning) then place cover on roasting pan.

-bake at 350o for 3 hr

Enjoy with big dollops of sour cream 😁

IF you end up with too much rice (I usually do), just put that rice (add some of the cabbage that was left over to the rice mix along with a bit of tomato juice and water as the rice will need more liquid to finish cooking) with another leaf on top in a covered pyrex bowl and cook alongside the rolls.