Kachman's Sour Cabbage Rolls

Recipe by happyhousewife
READY IN: 3hrs
SERVES: 8-10




  • In a small pot heat oil.
  • Add bacon and onion.
  • Cook, stirring over med heat until onions are opaque and bacon is soft.
  • Add dill and salt.
  • Remove from heat and add to cooked rice.
  • Let cool, this is the filling.
  • Remove and separate cabbage leaves from head.
  • Cut out hard core. (each leaf can be made into 3-4 pieces depending on the size of the leaf -- this comes with practice).
  • Grease casserole dish.
  • Place 1 Tbsp of filling on widest end of leaf.
  • Fold sides in and roll up. Filling should not be hanging out.
  • Place in casserole dish creating layers.
  • Combine water and oil and pour over cabbage rolls.
  • Cover with lid or tinfoil.
  • Bake in a 325°F oven 2 - 21/2 hours.
  • You'll have to keep an eye on them to check that they don't dry out or turn brown. If they are turning color add more liquid. And bake till tender.
  • Freezes well before cooking.
  • *I like to place a couple of pieces of raw bacon on the top of the cabbage rolls before cooking. Also I have made 1/2 a head of cabbage into rolls and froze the other 1/2 of head whole, with no problems*.