Comforting Cabbage Rolls

First I have to tell you the story behind these amazing cabbage rolls.  Valentine’s Day 2009 I decided it was time to cook a feast for the man in my life.  He had been so awesome to me that I wanted to show him just how much I appreciated him, as a man.   What better way to do that than win him over through his stomach.  The night before I went up to visit my boyfriend I slaved over the hot burner cooking these up.  They were a pain in the butt to make, but sooooooooooo worth it in the end.


You will need the following:

• large cabbage heads
• 1 1/4 cups chicken stock
• 1/2 cup parboiled rice 
• 8 strips of bacon, finely chopped
• 2 tbsp. butter
• 3 onions chopped
• 2 cloves garlic minced
• 1/2 cup finely chopped sweet red pepper
• 1 1/2 tsp. dried marjoram
• 1/2 tsp. dried thyme
• 1 1/2 lb. of ground beef
• 1/2 cup chopped fresh parsley
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 1 egg, beaten
• 1 can sauerkraut, rinsed, squeezed dry
• 3 tbsp. packed brown sugar
• 1 can tomato juice (make it two just in case!)

1. Firstly you will need to to boil the cabbage.  It’ll take about 5 – 8 minutes to soften the leaves.  Once they are soft remove a few outer leaves and chill.  Repeat, until you have enough cabbage leaves to make a large panful of cabbage rolls.
2. I made my rice using the chicken stock instead of water.  Just follow your regular rice recipe, and substitute water for chicken stock.
3. Fry up your ground beef.
4. Fry the bacon.  Drain off fat.  Stir in onions, garlic, red pepper, marjoram and thyme.  Fry until cooked.
5. Add the bacon and onions etc., to the rice.  Also add the beef, parsley, salt, pepper and egg.  Mix well.
6. Spoon about 1/4 cup of the mixture onto each leaf.  Fold ends and side over filling; roll up.
7. Line a large roasting pan or Dutch Oven with one third of the sauerkraut;  sprinkle with one third of the sugar.  Top with half of the rolls, seam side down; cover with one-third of the sauerkraut and one of the sugar.  Repeat with remaining rolls, sauerkraut and sugar.
8. Pour tomato juice over rolls. 

 Cover and bake in 350 degree oven for 1 1/2 hours.  Uncover and bake for 30 minutes longer or until rolls are tender. 
You can bake cabbage rolls ahead of time and refrigerate them for up to 1 day or freeze for up to 1 month.  Thaw and reheat, covered, in 350 degree oven for 1 hour or until heated through.
 This will feed a family of 8 with no problem!