Directions
Preheat the oven to 350–375°F (175–190°C).
Layer half of the cabbage leaves in a buttered baking dish.
Spread the rice filling evenly over the leaves.
Cover with the remaining cabbage leaves.
Cut through the layers into squares or wedges.
Pour the prepared sauce over the dish.
Dot the top with 1 tablespoon butter.
Cover and bake for 1 hour, basting every 20 minutes by gently pressing the top so the sauce reaches all layers.
