Ukrainian Stuffed Cabbage Rolls

Preheat your oven to 325°F (165°C). Lightly grease a 2-quart baking dish.

In a large pot, add water and place a steamer basket inside. Bring it to a boil. Add the entire head of cabbage to the basket, cover, and steam for 10-12 minutes until tender.

While the cabbage is steaming, bring 3 cups of water to a boil in a saucepan. Stir in the rice, reduce the heat, cover, and cook for about 20 minutes, or until the rice is tender and the water is absorbed.

In a small skillet, melt butter over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes. Stir the onions into the cooked rice and season with salt and pepper to taste.

Remove the cabbage leaves, cutting any large ones in half. Spoon 1 tablespoon of rice mixture into each cabbage leaf and roll tightly. Arrange the rolls in layers inside the prepared baking dish. Pour enough tomato juice over the rolls to just cover them.

Cover the dish and bake for 2 hours in the preheated oven.