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1
Using sharp knife, cut deep cone-shaped incision into bottom of each cabbage; remove cores.
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2
Bring 4 quarts water and salt to boil in large saucepan.
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3
Add whole green cabbage and cook until leaves soften, about 7 minutes, turning occasionally.
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4
Transfer cabbage to colander and drain, cut side down.
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5
Gently pull off 8 leaves.
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6
If necessary, boil leaves about 3 minutes longer until leaves are soft enough to bend easily.
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7
Trim thick ribs from leaves.
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8
Repeat with whole red cabbage.
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9
Cook bacon in heavy large skillet over medium heat until crisp, stirring occasionally, about 15 minutes.
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10
Using slotted spoon, transfer bacon to paper towels.
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11
Reduce heat to medium-low.
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12
Discard all but 2 tablespoons bacon drippings from skillet.
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13
Add onions and saute until tender and just beginning to brown, about 20 minutes.
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14
Add cream, sage and fennel seeds.
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15
Simmer over medium heat until cream thickens, stirring occasionally, about 10 minutes.
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16
Stir in bacon.
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17
Season to taste with salt and pepper.
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18
Preheat oven to 350F.
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19
Butter heavy large baking sheet.
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20
Place 1 cabbage leaf on work surface.
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21
Spoon scant 1/4 cup onion mixture onto center of leaf.
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22
Fold bottom of leaf over filling.
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23
Fold in sides.
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24
Continue rolling to enclose filling.
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25
Repeat with remaining cabbage leaves and onion mixture.
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26
Arrange packages seam side down on prepared baking sheet.
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27
Brush tops with olive oil.
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28
Cover baking sheet with foil.
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29
(Can be prepared 1 day ahead.
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30
Refrigerate.)
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31
Bake packages until heated through, about 25 minutes.
