Recipe by Dib's
I double the chicken broth/sour cream sauce. These really are fantastic. You can thank my Aunt Carol for these!
Top Review by rickie
This is a most fabulous recipe! I just loved it. Now, if I could just get someone to do all the 'leaves' prep. I wish I knew the most efficient and easiest way to de-leaf the cabbage. I also added a mini bit of homemade tomato sauce to the 'sauce'.... just to give it a rosy glow and a hint of tomato... but not strong.
- 5 lbs cabbage, that has either been cored and steamed or frozen and thawed
- 1 1⁄2 lbs ground pork
- 1 large onion, chopped medium fine
- 1 hard roll, soaked in water and squeezed dry, crumbled
- 1 1⁄2 cups cooked rice
- 2 garlic cloves, minced
- 2 eggs
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon marjoram, crumbled
- 1 teaspoon paprika
- 6 slices bacon, chopped
- 1 (13 ounce) can chicken broth
- 1 (8 ounce) container sour cream
- 1 teaspoon flour
- 2 teaspoons paprika
- 1 dash cayenne (or more if you like)
Directions See How It's Made
- Separate leaves of your steamed or frozen/thawed cabbage and slice off the tough rib on the back of each leaf.
- Mix pork, onion, roll, rice, garlic, eggs, salt, marjoram and the 1 t.
- paprika in a large bowl until well blended-but dont turn the rice into mush.
- Place about 1/3 cup of meat mixture on each leaf and roll, tuck, roll into desired size/shape.
- Set aside and repeat.
- Shred remaining cabbage.
- Fry bacon until crisp and add half the shredded cabbage.
- Pour this into a deep casserole dish, place cabbage rolls on top and then remaining shredded cabbage.
- Pour chicken broth over top, cover and bake in a 375-degree oven for 1 hour.
- Drain off juice into a sauce pan and add the sour cream, flour and paprika.
- Whisk as you're heating to thicken, pour over the cabbage rolls and serve.
- Dust with cayenne if using.