Ingredients
- 1 large head sour cabbage
- 1 1/2 tablespoons olive oil
- 1 large onion chopped
- 1/2 cup jasmine or basmati rice rinsed and drained
- 1 pound lean ground pork
- 1 pound lean ground beef
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh dill chopped
- Salt and pepper to taste
- 12 slices turkey bacon chopped (optional)
- 4 cups tomato juice
- Water as needed
- Sour cream and polenta for serving
Instructions
- Soak the sour cabbage leaves in cold water for at least 1 hour to reduce excess salt. Trim the thick core from each leaf, then set aside. Preheat the oven to 375°F.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the rinsed rice and toast for 1-2 minutes.
- In a large bowl, combine the lean ground pork, lean ground beef, parsley, dill, salt, and pepper. Add the hot onion and rice mixture and mix well with clean hands.
- Place about 1/4 cup of the meat mixture in the center of each cabbage leaf. Fold in the sides and roll tightly like a cigar.
- In a large pot, layer any extra chopped cabbage leaves on the bottom, then neatly arrange the cabbage rolls in a single layer. Next, generously add turkey bacon (if using) on top. Complete with another layer of cabbage rolls, some more turkey bacon, and a little extra chopped cabbage.
- Pour tomato juice over cabbage rolls, adding water as needed to ensure they are fully covered.
- Cover the Dutch oven with a lid or foil and place it in the oven.
- Bake for 2 hours, then uncover and bake for an additional 1 to 1 1/2 hours. Serve with sour cream and some polenta if desired.
