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Cabbage rolls with bacon are a delicious twist on the classic dish. The addition of bacon adds smoky, savory flavor that complements the cabbage and filling. Here’s a simple recipe for cabbage rolls with bacon:
Ingredients:
- 1 large head of cabbage
- 1 lb ground beef (or pork, or a mix of both)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cooked rice (or quinoa for a twist)
- 1 egg
- 1/2 cup cooked bacon, crumbled (about 4-5 strips)
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon tomato paste
- 2 cups beef or chicken broth
- 1 tablespoon olive oil
- 1 tablespoon vinegar (apple cider or white wine)
Instructions:
- Prepare the cabbage:
- Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and gently separate the leaves, making sure not to tear them.
- Blanch the cabbage leaves in the boiling water for about 2-3 minutes until they become soft and pliable. Remove and drain on paper towels. Set aside.
- Make the filling:
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
- In a large bowl, combine the ground meat, cooked rice, crumbled bacon, cooked onion and garlic, egg, thyme, salt, and pepper. Mix well until everything is evenly combined.
- Assemble the rolls:
- Place a cabbage leaf on a flat surface. Cut out the tough stem of the leaf if necessary. Spoon about 2-3 tablespoons of the meat mixture into the center of the leaf.
- Roll the cabbage leaf around the filling, folding in the sides to secure it, similar to wrapping a burrito.
- Repeat with the remaining cabbage leaves and filling.
- Cook the cabbage rolls:
- In a large pot or Dutch oven, place the cabbage rolls seam side down.
- In a separate bowl, combine the diced tomatoes, tomato paste, broth, and vinegar. Pour this sauce over the cabbage rolls, covering them completely.
- Bring the sauce to a simmer over medium heat. Cover and cook the rolls for about 45 minutes to an hour, or until the cabbage is tender and the filling is fully cooked.
- Serve:
- Carefully remove the cabbage rolls from the pot. Serve hot with extra sauce from the pot spooned over the top.
Tips:
- You can use sauerkraut as part of the filling for an extra tangy flavor.
- For a richer sauce, you can add a spoonful of sour cream when serving.
- Leftover cabbage rolls can be stored in the fridge for a few days and even taste better the next day!
Enjoy your delicious cabbage rolls with bacon!
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