Made the filling for the cabbage rolls last night. Chopped up leek and onions sweated with some margarine. Partially cooked rice - it will finish while the cabbage rolls are baking, and lots of ground walnuts( meat substitute). Ratio is about 2 rice to 1 everything else in equal ratios. I know it's not much of a recipe - but that's how we cook. Salt, Pepper, Paprika and Vegeta to taste.
Fresh cabbage for this one, so cook the leaves in some water with vinegar (1 cup to the pot) to soften them so you can make the rolls easier. The rolls will be baked, in a roaster, with a small bit of water on the bottom of the pan, maybe a quarter up the height of the rolls. For the sour taste we emptied a jar of kraut on top to cover the rolls and then some of the unusable leaves to cover that keeping the moisture in the rolls.
I'll take pictures at dinnertime.