Indulge in the comforting embrace of tradition with our Cabbage Rolls with Sauerkraut, a beloved recipe that Sally remembers her mother cooking when she was a child. This dish is a symphony of flavors and textures and the perfect meal for a cold winter night.
At its heart lies a mixture of lean ground pork, cooked rice, aromatic onions, and garlic, seasoned to perfection with a blend of spices. Each bite is a harmonious marriage of savory and fragrant notes, a testament to the time-honored techniques of our ancestors.But what truly sets this dish apart is the incorporation of BACON! The traditional dish includes sauerkraut, a tangy and briny ingredient that infuses the cabbage rolls with a distinctive depth of flavor. Layered with smoky bacon slices and juicy diced tomatoes, the sauerkraut lends a unique complexity to every mouthful, elevating the dish to new heights of culinary excellence.
As the cabbage rolls bake to golden perfection in the oven, the flavors meld together, creating a warm dish that is pure comfort to the palate. The aroma that fills the kitchen evokes memories of laughter-filled gatherings and shared moments around the family table. Served hot and steaming, each tender cabbage roll is a testament to the love and care that goes into every homemade meal. Garnished with additional bacon slices (because you can), this dish is a celebration of comfort, warmth, and the simple joys of home cooking.
Whether enjoyed as a hearty weeknight dinner or showcased as the star of a special occasion feast, our Cabbage Rolls with Sauerkraut (and BACON!) are sure to leave a lasting impression. So gather your loved ones, pull up a chair, and savor the taste of tradition with each delectable bite.
Sally's Cabbage Rolls with Sauerkraut and BACON!
Ingredients
- 1 lb ground pork
- 1 cup uncooked rice
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1 tsp salt
- 1 tsp paprika
- 1 can (28 ounces) sauerkraut
- 1 can (14 ounces) diced tomatoes
- 1 cup tomato juice
- 2 heads of cabbage
- 6-8 slices of bacon
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the ground pork, uncooked rice, chopped onion, minced garlic, pepper, garlic powder, salt, and paprika. Mix well until fully combined.
- Steam the heads of cabbage until the leaves are tender and can be easily removed, about 5 minutes each in the microwave with 1/2 cup of water, covered with plastic wrap.
- Lay the bacon slices on the bottom of a roasting pan.
- Take handfuls of the meat mixture and roll them up in the cabbage leaves.
- After covering the bottom of the pan with bacon, top with half of the sauerkraut and half of the diced tomatoes.
- Arrange the cabbage rolls in the roasting pan.
- Repeat the layering process with the remaining bacon, sauerkraut, diced tomatoes, and cabbage rolls.
- Pour the tomato juice over the top of the cabbage rolls.
- Cover the roasting pan with foil and bake in the preheated oven for 2 1/2 hours.
- After baking, remove the foil and bake for an additional 30 minutes to allow the top to brown slightly.
- Serve the cabbage rolls hot, garnished with additional bacon slices if desired.
Notes
- For added flavor, you can brown the ground meat before mixing it with the rice and other ingredients.
- Adjust the seasoning according to your taste preferences.
- Leftovers can be stored in the refrigerator for several days and reheated before serving.
