A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the cuisines of the Balkans, Central, Northern, Eastern Europe, Armenia, Greece, Azerbaijan and Iran, as well as West Asia and Northern China.
Meat fillings are traditional in Europe, often beef, lamb, or pork seasoned with garlic, onion, and spices. Grains such as rice and barley, mushrooms, and vegetables are often included. Pickled cabbage leaves are often used for wrapping, particularly in southeastern Europe. In Asia, seafood, tofu, and shiitake mushroom may also be used. Chinese cabbage is often used as a wrapping.
1
Boil the cabbage head in salted water until the leaves can be removed easily,
about 4 minutes. Separate 12 of the largest leaves. Remove the thick stem in
the center of each, not cutting through the entire leaf.
2 Preheat oven to 350 degrees F.
3 Cook the bacon in a medium sauté pan over medium heat until
crispy, about 6 minutes. Use a slotted spoon to transfer bacon to a large
mixing bowl, leaving residual fat in a pan.
4 Meanwhile, whisk together the sour cream, milk, in a large bowl,
thoroughly mix together ground pork, ground beef, rice, garlic and season with
salt and pepper.
5 Place 1/3 cup of the mixture at the tip of a cabbage leaf.
6 Roll up, tucking in the sides to seal the filling within the
cabbage leaf. Repeat with the remaining filling mixture and cabbage leaves.
7 Combine canned tomatoes with their juice, sauerkraut, caraway
seeds and tomato paste in a small bowl.
8 Transfer half of the tomato mixture to a medium Dutch oven and
spread it across the bottom. Place the stuffed cabbage on top, followed by the
remaining tomato mixture. Bring to a simmer, then partially cover and transfer
to the oven. Bake 1 hour.
9 Drizzle the sour cream sauce over the cabbage. Serve.
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