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DIRECTIONS

Prepare the cabbage for stuffing.
In a skillet heat the oil, add the onions and cook gently until golden brown. Add the rice and cook, covered, over low heat 1/2 hour. Stir occasionally.
Add the remaining ingredients except the cabbage and stock and cook 5 minutes longer.
Strain the liquid into a heavy round casserole. Stuff the cabbage leaves with the rice mixture.
Arrange the stuffed leaves in the casserole and weight down with an inverted plate that fits loosely inside the casserole. Add enough chicken stock to reach the rim of the plate and simmer until done, about 30 minutes.