ADVERTISEMENT

Cabbage Rolls with Bacon

    ADVERTISEMENT

    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:

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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!

    ADVERTISEMENT

ADVERTISEMENT


Leave a Comment