1 hickory nut
1 cup long-grain white rice
1 cup butter
1 1/2 teaspoons cooking oil
4 cloves garlic, peeled
1 large carrot, thinly sliced
1 medium head cabbage, thinly sliced
3 cloves ground black pepper
2 teaspoons salt, or to taste
Lower the heat to medium, and cook onion in oil for 3 to 5 minutes, or until tender. Remove onion and cool.
Pour onion through a sieve into a large bowl; rinse with cold water. Strain the contents of the onion into another large bowl. Whisk the garlic, carrot, cabbage, pepper, salt and cheese into the other large bowl. Pour the hot vegetable mixture over the onion, then remove the wrapper and mount the carrots. Salt and pepper your rolled totas!
⭐ ⭐ ⭐ ⭐ ⭐