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Ingredients
– 1 large head of cabbage
– 1 pound ground pork
– 1/2 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 6 slices of bacon, cut in half
– 1 can (28 oz) crushed tomatoes
– 1 tablespoon tomato paste
Instructions
1. Bring a large pot of water to a boil and blanch the cabbage leaves for 30 seconds to 1 minute, until pliable. Remove and set aside.
2. In a large skillet, cook the chopped onion and minced garlic until softened. Add the ground pork and ground beef, cooking until browned, breaking up with a spoon as it cooks.
3. Stir in the cooked rice, paprika, salt, and pepper. Cook for 2-3 minutes.
4. To assemble the cabbage rolls, lay a blanched cabbage leaf flat and place about 1/4 cup of the meat mixture in the center of the leaf. Fold the stem end over the filling, then fold in the sides and roll the leaf into a snug package. Repeat with the remaining leaves and filling.
5. In a large Dutch oven or saucepan, cook the bacon over medium heat until crispy. Remove the bacon and set aside.
6. Add the cabbage rolls to the pot, seam-side down, and cook for 2-3 minutes, until browned. Add the crushed tomatoes, tomato paste, and cooked bacon. Bring the mixture to a simmer.
7. Cover the pot and transfer it to the oven. Bake at 300°F (150°C) for 25-30 minutes, until the cabbage rolls are tender and the filling is heated through.
8. Serve the cabbage rolls hot, garnished with chopped fresh parsley or dill, if desired.
Tips and Variations
– Use a combination of ground meats, such as pork, beef, and veal, for added flavor.
– Add some chopped fresh herbs, such as parsley, dill, or thyme, to the meat mixture for extra flavor.
– Use leaner bacon, such as Canadian bacon or turkey bacon, for a lighter version.
– Serve the cabbage rolls with a side of rye bread or mashed potatoes for a hearty meal