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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I double the chicken broth/sour cream sauce. These really are fantastic. You can thank my Aunt Carol for these! Ingredients:
5 lbs cabbage, that has either been cored and steamed or frozen and thawed |
1 1/2 lbs ground pork |
1 large onion, chopped medium fine |
1 hard roll, soaked in water and squeezed dry, crumbled |
1 1/2 cups cooked rice |
2 garlic cloves, minced |
2 eggs |
1 1/2 teaspoons salt |
1/2 teaspoon marjoram, crumbled |
1 teaspoon paprika |
6 slices bacon, chopped |
1 (13 ounce) can chicken broth |
1 (8 ounce) container sour cream |
1 teaspoon flour |
2 teaspoons paprika |
1 dash cayenne (or more if you like) |
Directions:
1. Separate leaves of your steamed or frozen/thawed cabbage and slice off the tough rib on the back of each leaf.
2. Mix pork, onion, roll, rice, garlic, eggs, salt, marjoram and the 1 t.
3. paprika in a large bowl until well blended-but dont turn the rice into mush.
4. Place about 1/3 cup of meat mixture on each leaf and roll, tuck, roll into desired size/shape.
5. Set aside and repeat.
6. Shred remaining cabbage.
7. Fry bacon until crisp and add half the shredded cabbage.
8. Pour this into a deep casserole dish, place cabbage rolls on top and then remaining shredded cabbage.
9. Pour chicken broth over top, cover and bake in a 375-degree oven for 1 hour.
10. Drain off juice into a sauce pan and add the sour cream, flour and paprika.
11. Whisk as you're heating to thicken, pour over the cabbage rolls and serve.
12. Dust with cayenne if using.
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