The basic recipe is good. Boiled the cabbage and added 1 1/2 cups white vinegar + 1TBL salt. When the cabbage was separated used the cabbage water to cook the rice. I only par cook the rice(10 minutes). This prevents sticky rice. I always do this and it just adds flavor to the dish. I also add two cups of chicken stock while baking (more if needed) to get a moist roll.

Reviewed On: Jun. 17, 2009