- 1/2 lb (0.25 kg) bacon, diced
- 1 1/2 cups finely chopped onions
- 1/2 lb (0.25 kg) lean ground beef
- 1/2 lb (0.25 kg) lean ground pork
- 2 cups cooked rice
- 1/4 tsp freshly ground pepper
- 1 head of cabbage, blanched
- 1 can (28 oz / 796 mL) crushed tomatoes
- Preheat oven to 350°F.
- To prepare filling, cook bacon in a large nonstick frypan over medium heat until crisp. Remove bacon with a slotted spoon; drain bacon on paper towels.
- Add onions and sauté for 3 – 4 minutes. Add beef and pork; cook, stirring, to break up meat, until browned, about 7 – 10 minutes. Drain off excess fat.
- Combine bacon, meat mixture, rice and pepper. Season to taste with salt.
- Carefully trim the outer portion of the thick centre rib on each cabbage leaf by cutting parallel to the rib. This procedure makes the cabbage leaf easier to roll. Spoon about 1/2 cup of filling into each trimmed leaf. Smaller leaves will require less filling. Fold sides toward centre and roll up leaves jelly-roll fashion.
- Place rolls, seam side down, in a single layer in a greased 9x13 inch baking dish. Pour tomatoes over top.
- Bake, covered until cabbage is tender, for about 1 1/2 – 2 hours.
Nutritional analysis per serving:
389 Calories, 16.9 g fat, 23.8 g protein, 38.1 g carbohydrate, 7.3 g fibre, 501 mg sodium
Tip: To blanch a head of cabbage, cut out the core and then place the cabbage head, core side down, in a Dutch oven. Add about 2 inches (5 cm) of water to Dutch oven. Simmer, covered, removing cabbage leaves as they soften and become pliable. Use a 3 lb (1.5 kg) green cabbage or napa cabbage. Alternatively, sour cabbage leaves may be used; these do not require blanching.