Cabbage roll

ground meat (500 grams) • Carolina rice (about 100 grams) • medium fresh cabbage • medium yellow onion • Dill • Parsley • Salt, pepper • Olive oil • eggs • lemons

ground meat (500 grams) • cabbage • long-grain rice (not quite full, about 150 grams) • green onions, finely chopped • yellow onion • dill • parsley • little mint • heaping teaspoons salt • little black pepper • olive oil • chicken bouillon cube, dissolved in boiling water to make broth for cooking the rolls •

large head of cabbage • ground pork (800 grams) • onion, grated • carrot, grated • medium-grain rice (about 50 grams) • little finely chopped parsley • Salt and pepper • crushed tomatoes • large onion, grated • carrot, grated • Olive oil for sautéing • Salt and pepper •

ground beef (500 grams) • large yellow onions, diced • Carolina rice (about 130 grams) • fresh parsley, chopped • Salt and black pepper • tomatoes, grated (some for the filling and some for topping in the pot) • little hot pepper (optional), for topping the cabbage rolls as they cook • olive oil for the filling (60-75 ml) • water (60 ml) for the filling, to keep the mixture fluffy • olive oil (60-90 ml) plus 1-2 tablespoons vegetable shortening (such as Crisco), for drizzling over the rolls as they cook • medium head of cabbage, core removed, leaves separated and blanched, then drained

large head of tender cabbage, about 4 1/2 lbs (2 kg) • ground beef (600-650 grams), preferably from the flank • medium onions, finely chopped • medium carrots, finely grated • finely chopped parsley (about 15 grams) • finely chopped dill (about 10 grams) • tomato juice (about 80 ml) • Carolina rice (about 100 grams) • Salt and pepper, to taste • olive oil (about 60 ml) • cooking liquid from the pot, or as much as you have, topped up with water if needed, in which 2 beef bouillon cubes are dissolved (about 600 ml) • eggs •

ground pork (500 grams) • ground beef (500 grams) • medium yellow onions, pureed • medium carrot • garlic, grated • ripe tomato, grated • bacon slices (400 grams) • parsley, finely chopped • dill, finely chopped • medium white cabbages • short-grain rice (about 500 grams) • olive oil (150 grams) •

large head of cabbage • Carolina rice (about 600 grams) • large onions, finely chopped • green onions, finely chopped • large leek, finely chopped • olive oil (about 120 ml) for sautéing • olive oil (about 240 ml) for the pot • dill, finely chopped • heaping teaspoons dried oregano • heaping teaspoons dried mint • Plenty of freshly ground black pepper • salt •

medium head of cabbage • ground meat (500 grams) • Carolina rice (about 100 grams) • green onions • yellow onion • parsley • dill • olive oil • salt • pepper • large eggs • lemon •

medium, firm head of cabbage • short-grain rice (about 350 grams) • green onions • fresh parsley • fresh dill • yellow onion • garlic cloves • olive oil • Salt • Pepper • cumin • fresh lemon juice (use 1 for the filling, 1 for the sauce) •

(about 250 grams) black cabbage leaves • Carolina rice • onions, finely chopped • green onions, sliced • dill • parsley, finely chopped • olive oil • lemons (juice) • Salt - freshly ground pepper • tomato paste

medium cabbage • short-grain rice, rinsed • onion, finely chopped, and garlic, finely chopped • Parsley • carrot, grated • Cumin • vegetable bouillon cube • Seasoning mix • Olive oil • Juice from 2 lemons • cornstarch • Hot and cold water

About 40-50 black cabbage leaves • ground meat, maybe a bit more (I usually get $5 worth) • large onions • rice • olive oil • parsley • little dill and mint • Salt, pepper • tomato • little lemon

black cabbage • ground beef (about 250 grams) • Carolina rice (20 tablespoons) • onion • dill • parsley • tomato paste • grated tomatoes (or tomato sauce) • Salt, pepper, oregano, paprika to taste • Juice of 1/2 lemon

cabbage • ground beef (500 grams) • small onion, finely chopped • carrot, finely chopped • parsley, finely chopped • dried mint • rice (about 200 grams) • olive oil • Salt, pepper, paprika, turmeric • chicken bouillon cube • egg, at room temperature • Juice of 1 lemon, at room temperature