Comforting Cabbage Rolls

By tschnet1

Ingredients

• 2 heads cabbage, (each 2 lb/1 kg)
• 1-1/4 cups (300 mL) chicken stock
• 1/2 cup (125 mL) parboiled rice
• 8 strips bacon, finely chopped
• 2 tbsp (25 mL) butter
• 3 onions, chopped
• 2 cloves garlic, minced
• 1/2 cup (125 mL) finely chopped sweet red peppers
• 1-1/2 tsp (7 mL) dried marjoram
• 1/2 tsp (2 mL) dried thyme
• 1-1/2 lb (680 g) ground beef
• 1/2 cup (125 mL) chopped fresh parsley
• 3/4 tsp (4 mL) salt
• 1/2 tsp (2 mL) pepper
• 1 egg, beaten
• 1 can (28 oz/796 mL) sauerkraut, rinsed,squeezed dry
• 3 tbsp (45 mL) packed brown sugar
• 1 can (48 oz/1.36 L) tomato juice

Preparation

Step 1

1. Using sharp knife, remove core from cabbage. Blanch cabbage, one at a time, in large pot of boiling salted water to cover for 5 to 8 minutes or until leaves are softened. Remove and chill in cold water. Remove a few outer leaves and set aside.

2. Working from core end, carefully remove 12 leaves from each cabbage, returning cabbage to boiling water for 2 to 3 minutes when leaves become difficult to remove. Drain on towels. Pare off coarse veins; set leaves aside. Meanwhile, in saucepan, bring stock to boil; add rice. Reduce heat, cover and simmer for 15 to 20 minutes or until tender. Transfer to large bowl.

3. Meanwhile, in skillet, cook bacon over medium heat for about 5 minutes or until crisp; drain off fat. Add butter to skillet; cook onions, garlic, red pepper, marjoram and thyme for 5 minutes or until onions are softened. Add to rice along with beef, parsley, salt, pepper and egg; mix well.

4. Spoon about 1/4 cup (50 mL) rice mixture onto each leaf just above stem. Fold end and sides over filling; roll up.

5. Line a 24-cup (6 L) roasting pan or Dutch oven with one-third of the sauerkraut; sprinkle with one-third of the sugar. Top with half of the rolls, seam side down; cover with one-third of the sauerkraut and one-third of the sugar. Repeat with remaining rolls, sauerkraut and sugar.

6. Pour tomato juice over rolls. Top with a few reserved leaves to prevent scorching. Cover and bake in 350°F (180°C) oven for 1-1/2 hours. Uncover and bake for 30 minutes longer or until rolls are tender. Discard top leaves.

Test Kitchen Tips:
To soften leaves, you can also microwave cabbage: Core and place 1 cabbage in 12-cup (3 L) casserole with 2 tbsp (25 mL) water, cover and microwave at High for 12 to 14 minutes or until leaves are softened.

You can bake cabbage rolls ahead of time and refrigerate them for up to 1 day or freeze for up to 1 month. Thaw and reheat, covered, in 350°F (180°C) oven for 1 hour or until heated through.