Click here to see photographed step-by-step instructions for these Comforting Cabbage Rolls.
- Portion size 8 servings
- Credits : © CanadianLiving.com
- 2 heads cabbage (each 2 lb/1 kg)
- 1 1/4 cup chicken stock
- 1/2 cup parboiled rice
- 8 strips bacon finely chopped
- 2 tablespoons butter
- 3 onions chopped
- 2 cloves garlic minced
- 1/2 cup finely chopped sweet red pepper
- 1 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1 1/2 lb ground beef
- 1/2 cup chopped fresh parsley
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- 1 egg beaten
- 1 can sauerkraut rinsed,squeezed dry
- 3 tablespoons packed brown sugar
- 1 can tomato juice
1. Using sharp knife, remove core from cabbage. Blanch cabbage, one at a time, in large pot of boiling salted water to cover for 5 to 8 minutes or until leaves are softened. Remove and chill in cold water. Remove a few outer leaves and set aside.
2. Working from core end, carefully remove 12 leaves from each cabbage, returning cabbage to boiling water for 2 to 3 minutes when leaves become difficult to remove. Drain on towels. Pare off coarse veins; set leaves aside. Meanwhile, in saucepan, bring stock to boil; add rice. Reduce heat, cover and simmer for 15 to 20 minutes or until tender. Transfer to large bowl.
3. Meanwhile, in skillet, cook bacon over medium heat for about 5 minutes or until crisp; drain off fat. Add butter to skillet; cook onions, garlic, red pepper, marjoram and thyme for 5 minutes or until onions are softened. Add to rice along with beef, parsley, salt, pepper and egg; mix well.
4. Spoon about 1/4 cup (50 mL) rice mixture onto each leaf just above stem. Fold end and sides over filling; roll up.
5. Line a 24-cup (6 L) roasting pan or Dutch oven with one-third of the sauerkraut; sprinkle with one-third of the sugar. Top with half of the rolls, seam side down; cover with one-third of the sauerkraut and one-third of the sugar. Repeat with remaining rolls, sauerkraut and sugar.
6. Pour tomato juice over rolls. Top with a few reserved leaves to prevent scorching. Cover and bake in 350°F (180°C) oven for 1-1/2 hours. Uncover and bake for 30 minutes longer or until rolls are tender. Discard top leaves.