Stuffed Cabbage Leaves
|Regular rice||1⁄3 Cup (5.33 tbs)|
|Cabbage head||1 Large|
|Ground beef||3⁄4 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Bacon slices||4 , cut into 1 inch pieces|
|Canned tomatoes||16 Ounce (1 Can)|
|Tomato sauce||8 Ounce (1 Can)|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
Cook rice according to package directions.
Cut core out of cabbage; run hot water into cored area to help in removing 8 outer leaves.
Set the 8 leaves aside.
Chop remaining cabbage (about 6 cups) and place in a 12 x 7 1/2 x 2-inch baking dish; sprinkle lightly with salt.
Cut about 2 inches of the heavy center vein out of the reserved cabbage leaves.
Boil cabbage leaves till limp, about 3 minutes; drain and set aside.
Beat egg slightly with fork.
Combine cooked rice, egg,ground beef, 1/4 cup onion, 1/2 teaspoon salt, and pepper; mix well.
Place about 1/4 cup rice mixture in center of each cabbage leaf; fold in sides and roll ends over rice.
Place rolls, seam side down, on top of chopped cabbage.
In saucepan cook bacon and remaining onion till bacon is crisp; stir in undrained tomatoes, tomato sauce, and bay leaf.
Simmer, covered, 5 minutes.
Remove bay leaf.
Pour over cabbage rolls.
Cover;bake at 350° for 1 1/4 to 1 1/2 hours.