2-3 carrots
2-3 med. potatoes
1 med. onion
1 lg. stalk celery
1 sm. head cabbage
1/3 c. rice (either brown or quick cooking)

Soak rice 2-3 hours (if quick rice, just until tender). Drain and put in well buttered casserole (large).

Slice the carrots, potatoes, and onions in thick slices. Slice celery in fairly large pieces. Place in layers on top of rice. Sprinkle each layer generously with garlic chips or powder, season with pepper and parsley. Add a pinch or two of bay leaves and caraway seed or sweet basil (I used only the parsley and sweet basil). Lay cabbage wedges over top and pour all the following (well mixed) over vegetables. (Salt is not needed because of the salt in the soup.) 2 beef bouillon cubes, dissolved 3 tbsp. sour cream 1 1/2 to 2 c. water

Bake in 350 degree oven until vegetables and rice are done. About 1 1/2 hours or more. Microwave oven 20-30 minutes on high or until vegetables are done.