Stuffed Cabbage Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Heads Green Cabbage
1½ lbs-ground ground pork
3 lbs ground chuck or sirloin
8 C cooked Carolina Brand long grain rice
8-10 medium yellow onions
6 cloves garlic
½ lb bacon
½ C white vinegar
¼ C ketchup
4 cans of tomato soup
2 T salt
¾ T black pepper
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Directions: |
Directions:In an 8 Qt stock pot bring about 6 Q ts of salted water to a simmer and reduce heat slightly.
Begin by removing core from each head of cabbage. Submerge one head of cabbage into water and let sit in water for about three minutes. Take a fork and begin peeling off the leaves of cabbage from the head. Careful not to tear or puncture the leaves. You can normally remove leaves in about three or four batches. The fork should be place into the thicker ribbed part of the leaf. Let leaves stay in water a few minutes to partially cook. Go all the way down to about baseball size core remaining. When ready to remove I use an inverted bowl to place hot leaves on and continue peeling the head in the simmering water. As you stack the steaming leaves onto each other they will continue cooking and will cool down after 15 or so minutes. Same process with second head. KEEP THE WATER CABBAGE WAS SIMMERED IN!
Follow direction on your rice making sure to yield 8C of cooked rice. Be sure to use the water used in the simmering of the cabbage heads. KEEP THE WATER CABBAGE WAS SIMMERED IN!
In a pan render the bacon till crisp. While rice and bacon are cooking use a paring knife to remove the outer tough rib on the leaves, careful not to cut all the way thru. Just shave off the thick rib on the outside of each leaf. Remove bacon from pan and dice your yellow onions and mince garlic. Saute in bacon drippings until slightly caramelized..
Cool cooked rice to about room temperature. In a large bowl mix by hand the ground meats, onions garlic and salt and pepper. Crumble the crisp bacon into cooked rice and mix well by hand. Combine meat and rice with ¼ C white vinegar. Being certain to use your hands to mix thoroughly.
Place cabbage leaf flat in open palm of hand. Fill each leaf with meat/ rice mixture 1/4- ½ C depending on size of leaf. Roll and tuck in ends with your index or pinky finger. Place rolls in roaster one layer at a time usually 2 -3 layers. Cover with remaining cabbage water. KEEP THE WATER CABBAGE WAS SIMMERED IN!. Make sure your top row is not covered with water, use the remaining cabbage core leaves to cover top you to allow for steaming.
Bake covered at 400 degrees for 1hour.
After one hour very carefully pour out as much water that you can safely pour out of roaster into a large bowl or pot. Open four cans of tomato soup and stir all into bowl with hot roaster water stir and dissolve with whisk or fork. Add ¼ C of white vinegar and safely poor tomato soup back into roaster covering cabbage rolls. Cover roaster and reduce oven to 325 degrees and bake and additional 90 minutes. After 90 minutes, remove lid on roaster and bake an additional 10 minutes uncovered. Remove from oven and let cabbages cool for about 30 minutes. Enjoy! |
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Number Of
Servings: |
Number Of
Servings:6-10 |
Preparation
Time: |
Preparation
Time:120 MINUTES |
Personal
Notes: |
Personal
Notes: Enjoy
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