Method:

1. In a medium saucepan, combine rice and water. Bring to a boil, stir gently, reduce heat to low, cover, and cook about 20 minutes. Cool in a large bowl. Core the cabbage and place it in a large pot or dutch oven half filled with water, cover, and bring to boil. Cook about 2 minutes. As outer leaves become translucent and soft, pry off and remove with a wooden spoon. Continue until the head is about 5 inches in diame- ter, remove, and save for cabbage filling. 

2. Trim leaves by paring off the thick part of the rib.  

3. In a large skillet, saute chopped onions in melted butter until lightly cooked. Add onions and mushrooms to rice, stir gently, but do not mash. Add salt and pepper to taste. 

4. Line the bottom of a baking dish with the outer cabbage leaves. Place a large spoonful of filling at the stem end of each leaf, fold over sides, then roll from bottom to top. Do not over- stuff, or the results will resemble hand grenades. (Cereal expands with cooking.) 

5. Without crowding, arrange in neat layers in the baking dish, covering the last layer with a few cabbage leaves. Coarsely mash tomatoes and pour over rolls. 

6. Add bouillon cube or Maggi seasoning, cover, and bake in a 160°C oven for about 2 hours. Add tomato juice or water as needed; there should be 2 to 3 inches of liquid at the bottom. Baked rolls will keep hot for about 1 hour. 

7. Serve with mush- room gravy.