These are filled with the filling my mother used, but the leaves are from my mother in law. There is a nice tang to this cabbage roll, and a bit nicer texture to the filling. It also doesn't have a "dirty rice" look. I hope you all like it.
My Private Note
Units: US | Metric
- 1Core and soak the cabbage leaves, rinse them well and cut them to 5"X5" squares, or similar size triangles.
- 2Prepare the rice according to instructions, but use slightly less water and cook to al dente.
- 3Chop the bacon and saute until lightly browned, but not crisp.
- 4Add the chopped onion to the bacon and continue cooking until limp and transluscent.
- 5Season the rice with granulated garlic and season salt.
- 6Season the bacon and onion with a small amount of salt and pepper.
- 7Add the bacon and onion mixture to the rice and blend well. You can add a bit of the bacon fat as this helps hold the rice together.
- 8When the rice has cooled slightly (or overnight if you are soaking the cabbage leaves overnight) you may begin making the rolls.
- 9I try to keep the rolls to about a 3 bite size, and line them up tightly in a loaf pan.
- 10I like to make two layers, and then cover all with some of the spare leaves.
- 11Pour tomato juice or soup over all.
- 12Sprinkle slightly with salt and pepper.
- 13Bake at 300F for 2 hours to fully cook the leaves.
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Nutritional Facts for Cabbage Rolls Voycheshin Style
Serving Size: 1 (2196 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 62.0
- Calories from Fat 26
- Total Fat 2.9 g
- Saturated Fat 0.9 g
- Cholesterol 4.2 mg
- Sodium 60.3 mg
- Total Carbohydrate 7.4 g
- Dietary Fiber 0.4 g
- Sugars 0.5 g
- Protein 1.4 g