Stuffed Cabbage Rolls #5, w/bacon
Source of Recipe
Omamarge
Stuffed Cabbage Rolls #5, w/bacon
1 head cabbage
3 cups partly cooked rice
3 pounds ground beef, veal, or pork or mix of all
1/2 pound bacon, chopped and cooked semi hard, drain
2 large onions, finely chopped
2 cloves garlic, minced
1 egg
1 Tbsp. paprika
1 tsp. salt
1 tsp. pepper
Sauce
1 tbsp butter
2 tbsp all-purpose flour
pinch salt and pepper
large can tomato juice
1 cup water
Core cabbage and place, top down, in large saucepan. Add water and
pinch salt; steam for about 5 minutes or until leaves are loose
(easily peeled back). Gently peel off leaves; cut each leaf in half.
In bowl, mix together rice, ground meat, bacon, onions, garlic, egg,
paprika, salt and pepper. Spoon 1 tsp filling onto cabbage leaf; fold
leaf over filling, tucking in ends. Repeat with remaining leaves and
filling.
Sauce: In saucepan over low heat, stir together butter, flour, salt
and pepper; cook, stirring, for 1 minute. Pour in tomato juice and
water. Cook, stirring, over low heat, for 5 minutes. Pour half of the
sauce into bowl. Layer cabbage rolls in sauce in pan. Pour remaining
sauce over top. Cover and let simmer over low heat for 1 hour.
Tip: For a vegetarian filling, omit ground meat and bacon and add
chopped celery and sweet red pepper.
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