- 2/3 c. white rice
- 2 heads green cabbage
- 2 eggs, beaten
- 1 1/2 lb. ground beef
- 1 c. chopped onion
- 1 t. salt
- 1/4 t. pepper
- 8 slices bacon, cut in 1-inch pieces
- 2 16-oz. cans tomatoes
- 2 8-oz. cans tomato sauce
- 2 bay leaves
Instructions
- Cook rice according to package directions, cool
- Remove core from cabbage; run hot water into cored area to help in removing outer leaves
- Remove 8 – 12 leaves from each head of cabbage, chop remaining cabbage and place in two baking dishes (or a large dutch oven), sprinkle with salt
- Boil cabbage leaves until limp, about 5 minutes, drain and rinse in cold water
- Cut about 2 inches of the heavy center vein from the leaves
- Cook bacon with 1/2 c. onion till bacon is crisp
- To the bacon and onion mixute, stir in undrained tomatoes, tomato sauce, and bay leaf, simmer, covered, while preparing the rest of the dish, remove bay leaves before adding to dish
- Combine cooked rice, egg, ground beef, the remaining 1/2 c. onion, 1 t. salt, and pepper; mix well
- Place about 1/4 c. rice mixture in center of each cabbage leaf; fold in sides and roll ends over rice
- Place rolls, seam side down, on top of chopped cabbage
- Pour tomato mixture over cabbage rolls
- Cover; bake at 350 degrees from 1 1/4 to 1 1/2 hours
- Freezes well
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