Ingredients: |
Ingredients: 1 head sour cabbage
4 slices bacon
1/2 onion, chopped
1 1/2 cups long grain rice
2 1/8 cups cold water
1/4 cup bacon drippings
2 slices bacon, for topping
Onion Cream Sauce:
1/2 onion, chopped
1/4 cup margarine
1 cup whipping cream
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Directions: |
Directions:Wash the sour cabbage in warm water & squeeze gently. This may have to be done 4 or 5 times to remove the brine. Drain on paper towel. Cut out the core & set aside. Large leaves may be cut into 2-4 pieces. In a large fry pan, combine the bacon & onion & fry over medium heat until onions are tender; set aside. In a large saucepan, combine the rice, water & drippings. Over medium heat, cook until mixture just holds together, about 10 minutes. Set aside to cool.
In a large heavy pan, or small roaster, line the bottom & sides with waxed paper, then place a layer of cabbage cores on the pan bottom to prevent the cabbage rolls from burning. Take a cabbage leaf, add about a tablespoon of filling and roll, tucking in the ends. Place rolls in rows in the pan until all filling & cabbage is used. Place strips of bacon on top. Cover & bake for about 1 hr in 275ºF oven.
To prepare sauce, in a large fry pan, cook onion in butter over low heat for 5-8 minutes. Add cream slowly; increase heat to high. Cook on high heat for about 8 minutes, until slightly thickened. Pour over cabbage rolls after 1 hour of baking. Continue cooking for 4-5 hours, until cabbage is tender. |
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