Homey? Yes. Comfy? Yes. Delicious? You bet. Cabbage rolls rank high on everyone's list of wonderful no-pretense cool-weather cooking. But not just any cabbage rolls. They're either your grandmother's or ours, richly flavored with beef, herbs and onions, then given a long tasty bake in sauerkraut and tomato juice. Making cabbage rolls is time well spent: they feed a crowd for rock-bottom cost and taste even better when reheated.

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Ingredients
2 heads cabbage (each 2 lb/1 kg)
1-1/4 cups (300 mL) chicken stock
1/2 cup (125 mL) parboiled rice
8 strips bacon, finely chopped
2 tbsp (25 mL) butter
3 onions, chopped
2 cloves garlic, minced
1/2 cup (125 mL) finely chopped sweet red pepper
1-1/2 tsp (7 mL) dried marjoram
1/2 tsp (2 mL) dried thyme
1-1/2 lb (750 g) ground beef
1/2 cup (125 mL) chopped fresh parsley
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
1 egg, beaten
1 can (28 oz/796 mL) sauerkraut, rinsed,squeezed dry
3 tbsp (50 mL) packed brown sugar
1 can (48 oz/1.36 L) tomato juice

Step-by-step preparation:



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