SAVOY CABBAGE WITH RICE

Ingredients

• 1 head Savoy cabbage
• 1 cup Cooked rice
• 3 dozen Raisins
• 1 pinch Salt
• 1 teaspoon Cinnamon
• 2 tablespoons Butter or vegetable oil (Originally drippings. Substituted with butter or vegetable oil for modern preference.)
• 1 piece String (Quantity estimated (not specified in original recipe))

Instructions

1. 1Bring a large pot of water to a boil. Add the whole Savoy cabbage and boil for 5 minutes until the leaves soften slightly. Drain the cabbage and let it cool until you can handle it. Carefully separate the leaves.
2. 2In a bowl, mix the cooked rice with the raisins, salt, cinnamon, and butter or vegetable oil.
3. 3Place about 2 tablespoons of the rice mixture in the center of 3 or 4 cabbage leaves. Roll the leaves tightly around the filling and tie them together with string to secure. Repeat with the remaining leaves and filling.
4. 4Place the cabbage rolls in a pan. Add enough water or broth to cover the bottom of the pan. Cover the pan tightly and let cook for 1 hour, or until the cabbage is tender and the rolls are heated through. Ensure there is sufficient fat and gravy to prevent the cabbage rolls from sticking to the bottom of the pan.