One large cabbage
3/4 cup wild rice mix
1/2 large sweet onion, chopped
olive oil
sea salt and freshly ground pepper
Cook rice in 1 1/2 cups of water. Sauté onion in olive oil until transparent. Salt and pepper to taste. Stir in rice, cook for a few minutes more, then turn off heat and let cool.
Remove core from cabbage. Place cabbage in boiling water and cook until leaves are softened. Remove outer leaves as they become loose. Do not overcook!
Take each cabbage leaf and fill with a spoonful of rice mixture. Tightly wrap into a small bundle and place in casserole dish. You can fill the dish with as many layers as you like. This can be put aside until ready to cook, and refrigerated for up to several days. This amount of rice and onion will make approximately 12–14 cabbage rolls.
When ready to cook assembled cabbage rolls, partially fill casserole with water and cover tightly. Place in 350 ℉ oven and bake for 1 hour, or until hot and tender throughout.
Serve with sour cream. Yum yum!