Ingredients
Tap to tick offGetting Ready
- 2 Cups Long-Grain White Rice
cook with 4 cups of water for 15 minutes, until done, then cool - 2 Green Cabbage
medium-size, or one large cabbage, can use savoy cabbage - ¼ Cups White Vinegar
Filling Mixture
- 2 Tbsp Butter
- 2 Onions
chopped - 4 Garlic Cloves
minced - 227 Grams Ground Pork
or use sausage meat with casings removed - 454 Grams Ground Beef
- 2 Tsp Dill
fresh or dried - ½ Tsp White Sugar
- 2 Cups Celery
finely chopped - 1 Red Bell Pepper
Optional - finely chopped
Sauce
- 1 Tomato Paste
Can also stir an additional tin into the rice mixture if desired - 1 Canned Tomatoes
28 oz diced, with liquid - 1 Cup Red Wine
- 227 Grams Bacon
sliced
Method
In a Large Pot
- 2 Cups Long-Grain White Rice
cook with 4 cups of water for 15 minutes, until done, then cool - 2 Green Cabbage
medium-size, or one large cabbage, can use savoy cabbage - ¼ Cups White Vinegar
Add rice to 4 cups of water and cook for 15 minutes. Cool and set aside.
Fill a large pot with water, add vinegar, and bring to a boil. Using a sharp knife, remove the outer core from the cabbage. Then place the cabbage head in the pot to cook for a few minutes, then carefully remove it to cut off the softened outer leaves from the core. The leaves need to be pliable enough to be able to roll up around the filling. Repeat the process, placing the cooked leaves on a plate to cool.
The cabbage leaves can also be removed by placing the cabbage in a shallow pie plate with water and vinegar, covering with plastic wrap, and steaming in a microwave. Remove the outer softened leaves and then re-steam.
Pick the method which works best for you. But you will want to amass a heap of cabbage leaves, ready to be filled and rolled up. Shave off a bit of the central rib of each leaf with a knife to make them easier to roll up.
In a large bowl
- 2 Tbsp Butter
- 2 Onions
chopped - 4 Garlic Cloves
minced - 227 Grams Ground Pork
or use sausage meat with casings removed - 454 Grams Ground Beef
- 2 Tsp Dill
fresh or dried - ½ Tsp White Sugar
- 2 Cups Celery
finely chopped - 1 Red Bell Pepper
Optional - finely chopped
Melt the butter in a skillet and saute the onion and garlic. Place in a large bowl along with the ground pork, ground beef, dill, sugar, celery, and red pepper. Add the cooled rice and mix well, with your hands is best. Add salt and pepper to taste.
Note: You can use all ground pork or all ground beef if you prefer. A tin of tomato paste can be stirred in for extra tomato flavour, if desired.
In a Bowl
- 1 Tomato Paste
Can also stir an additional tin into the rice mixture if desired - 1 Canned Tomatoes
28 oz diced, with liquid - 1 Cup Red Wine
- 227 Grams Bacon
sliced
Mix the tomato paste, canned tomatoes, and red wine together in a bowl to break down the lumps. Pour over top of the cabbage rolls. Then cover with bacon strips.
Cover the pan tightly with aluminum foil, and bake at 375 for one hour. Then uncover and cook for another 20 minutes or so so that the top is browned and bacon is crisp.
Cool for 15 minutes, allowing the rice to absorb the moisture. Serve with generous amounts of sour cream.