Recipe

A A A

• 1 head sour cabbage (can be purchased at the grocery store)
• 2 cups cooked white rice
• 2 tbsp oil
• 10 slices bacon, diced
• 1 large onion, chopped
• 1 tbsp dried dill
• 1/2 tsp salt
• 2/3 cup water
• 1/3 cup oil

• 1 In a small pot heat oil.
• 2 Add bacon and onion.
• 3 Cook, stirring over med heat until onions are opaque and bacon is soft.
• 4 Add dill and salt.
• 5 Remove from heat and add to cooked rice.
• 6 Let cool, this is the filling.
• 7 Remove and separate cabbage leaves from head.
• 8 Cut out hard core. (each leaf can be made into 3-4 pieces depending on the size of the leaf - this comes with practice).
• 9 Grease casserole dish.
• 10 Place 1 Tbsp of filling on widest end of leaf.
• 11 Fold sides in and roll up. Filling should not be hanging out.
• 12 Place in casserole dish creating layers.
• 13 Combine water and oil and pour over cabbage rolls.
• 14 Cover with lid or tinfoil.
• 15 Bake in a 325°F oven 2 - 21/2 hours.
• 16 You'll have to keep an eye on them to check that they don't dry out or turn brown. If they are turning color add more liquid. And bake till tender.
• 17 Freezes well before cooking.
• 18 *I like to place a couple of pieces of raw bacon on the top of the cabbage rolls before cooking. Also I have made 1/2 a head of cabbage into rolls and froze the other 1/2 of head whole, with no problems*.