Ingredients
- 2 tbsp vegetable oil
- 1 large onion chopped
- ½ cup long grain rice uncooked
- 2 lb ground pork or whatever meat you prefer
- 1 tbsp parsley flakes
- 1 tsp dill weed
- salt and pepper to taste
- 1 pickled cabbage
- 15 slices bacon chopped (optional)
- 4 cups tomato juice
Directions
- Preheat the oven to 375°
- Heat the oil in a skillet, add the onions and cook until softened and translucent.
- Add the rice and cook for another minute until the rice is starting to brown.
- In a large bowl, add the ground pork, salt, pepper, parsley, dill and the onion and rice mixture. Be careful with the salt, not too much is needed because the sour cabbage is already salty. Mix well using your clean hands.
- Remove individual leaves from the cabbage. (Probably 14-18 leaves) Trim the thick center stem to allow the leaves to roll easier.
- Fill each leaf with 2 tbsp of the meat mixture and roll. Repeat with all the remaining meat and cabbage. If you have any cabbage left over, chop it up and spread it over the bottom of a 9×13 pan.
Put all the rolls in the pan, add the chopped bacon (if using) in between the cabbage rolls and add the tomato juice over the rolls. Add more water if needed, the juice should cover the cabbage rolls entirely. Cover the pan with aluminum foil or an oven-safe lid. - Place in the oven and bake for 2 hours, remove the foil or lid and place back in the oven and cook for another hour.
