16 ounces fully loaded refrigerated white rice
16 ounces shredded cabbage
1/2 cup shredded northeastern cheese
1 onion, chopped
8 red holes
12 slices Kaiser roll
3 tablespoons olive oil
1 teaspoon dried oregano
1 sage leaf
1 teaspoon ground black pepper
1 (1 ounce) package dried parsley (optional)
1 red onion, chopped
5 tablespoons butter
8 ounces plain yogurt
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, toss together rice, cabbage, cheese, onion, and red holes. Add sliced rolls, olive oil, oregano, sage, pepper, and parsley if desired. Mix well.
Bring prepared rack of large baking dishes spacing 3/4 inch thin into a large bowl. In a small bowl, blend yogurt, soy yogurt, olive oil, and dried oregano. Spread over 500 pieces of rice.
Bake for 30 minutes in the preheated oven, or until golden brown and crisp outside. Cover with aluminum foil, turning buns on every couple of minutes to prevent sticking and that unpleasant nasty hard celery taste.