Ingredients:
5 lbs cabbage, that has either been cored and steamed or frozen and thawed
1 1/2 lbs ground pork
1 large onions, chopped medium fine
1 hard rolls, 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) cans chicken broth
1 (8 ounce) containers sour cream
1 teaspoon flour
2 teaspoons paprika
1 dash cayenne ( or more if you like)
Directions:
Separate leaves of your steamed or frozen/thawed cabbage and slice off the tough rib on the back of each leaf.
Mix pork, onion, roll, rice, garlic, eggs, salt, marjoram and the 1 t.
paprika in a large bowl until well blended-but dont turn the rice into mush.
Place about 1/3 cup of meat mixture on each leaf and roll, tuck, roll into desired size/shape.
Set aside and repeat.
Shred remaining cabbage.
Fry bacon until crisp and add half the shredded cabbage.
Pour this into a deep casserole dish, place cabbage rolls on top and then remaining shredded cabbage.
Pour chicken broth over top, cover and bake in a 375-degree oven for 1 hour.
Drain off juice into a sauce pan and add the sour cream, flour and paprika.
Whisk as you’re heating to thicken, pour over the cabbage rolls and serve.
Dust with cayenne if using.
Servings: 6-8
Time preparation: 30 min.
Time total: 90 min.