CABBAGE ROLLS

Serves: 6 to 8

1/2 lb (0.25 kg) bacon, diced 1 1/2 cups (375 mL) finely chopped onions

1/2 lb (0.25 kg) lean ground beef

1/2 lb (0.25 kg) lean ground pork

2 cups (500 mL) cooked rice 1/4 tsp (1 mL) ground pepper Salt

1 head of cabbage, blanched 1 can (28 oz/794 g) crushed tomatoes

1. Preheat oven to 350 F (175 C). To prepare filling, cook bacon in a large nonstick frying pan over medium heat until crisp. Remove bacon with a slotted spoon; drain bacon on paper towels.

2. Add onions and sauté for 3-4 minutes. Add beef and pork; cook, stirring, to break up meat, until browned, about 7-10 minutes. Drain off excess fat.

3. Combine bacon, meat mixture, rice and pepper. Season to taste with salt.

4. Carefully trim the outer portion of the thick centre rib on each cabbage leaf by cutting parallel to the rib. This procedure makes the cabbage leaf easier to roll. Spoon about 1/2 cup (125 mL), of filling into each trimmed leaf. Smaller leaves will require less filling.

5. Fold sides toward centre and roll up leaves jelly-roll fashion. Place rolls, seam side down, in a single layer in a greased 9-by13-inch (23-by-33-cm), baking dish. Pour tomatoes over top.

6. Bake, covered, for 1 1/2-2 hours or until cabbage is tender.

Cook’s note: To blanch a head of cabbage, cut out the core and then place the cabbage head, core side down, in a Dutch oven. Add about 2 inches (5 cm) of water to Dutch oven. Simmer, covered, removing cabbage leaves as they soften and become pliable. Use a 3 lb (1.5 kg) green cabbage or napa cabbage. Alternatively, sour cabbage leaves may be used; these do not require blanching.