Sour Cabbage Rolls

I'd always assumed I just didn't really like cabbage rolls, as I found them to be boring, but since a lot of people I know enjoy them, I would still make them from time to time.

I first tried these traditional Romanian cabbage rolls when family made them for Christmas, and I knew I had to learn to make them immediately. I'd never even considered making cabbage rolls with sauerkraut before, but now I can't imagine having them any other way!

The trick is to buy larger heads of sour cabbage for rolling.

They freeze well, too, so they're great to make in advance.

Sour Cabbage Rolls

They may have been served for Christmas, but I think these can be served year-round. Makes 1 pan (about 45 smaller rolls)

1 tbsp (or 15 ml) of vegetable oil

1 large onion, diced

1/3 cup (or 180 ml) of long-grain rice, uncooked (I used basmati)

2 lbs (or 1 kg) of ground pork or whatever meat you prefer

1/4 cup (or 60 ml) of fresh lovage (or celery leaves or parsley), minced

1/4 cup (or 60 ml) of fresh dill, minced

1/4 tsp (or 1.25 ml) of Sea salt

Dash of black pepper

2 lb sour cabbage (sauerkraut) leaves

4 slices bacon ,chopped

1 can of diced tomatoes

1) Preheat the oven to 375°F/190°C. Line a 13"x9" baking pan with parchment paper.

2) In a large frying pan, cook the onions in the oil until softened, 5 minutes. Add the rice and cook for another couple minutes.

3) In a large bowl, mix the ground pork, lovage, dill, salt and pepper, and the onion and rice mixture.

4) Remove all the cabbage leaves and cut the core out of each leaf. Lay each leaf flat.

5) Fill each leaf with a generous scoop of the pork mixture. Roll the cabbage, tucking in the sides as you go.

6) Arrange the rolls in tight rows in the pan. Sprinkle the bacon on top, and pour the diced tomatoes over the rolls. Cover with water, and any additional chopped sauerkraut. Cover, then bake for 1 1/2 hours. Remove the lid and cook for another 1 1/2 hours. Serve warm, with sour cream, optional.

#dinner #cabbage #GlutenFree #makeahead