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1
Core cabbage, heat in salt water till leaves separate.
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2
Remove each leaf and drain in colander.
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3
FILLING--(2nd ingredient group):
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4
To scald rice: Heat a generous amount of water in a heavy pan that will hold the heat.
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5
Make sure that the water will be more than enough to cover the rice.
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6
Make sure the water is at a rolling boil, if rice is not scalded enough it will be crunchy!
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7
Let stand for at least 5 minutes.
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8
Rinse with cold water, draining with sieve, then mix into rest of filling ingredients.
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9
Now fill the cabbage leaves with filling mixture; folding leaves.
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10
While rolling pigs, start cooking the stewing sauce in another pot.
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11
STEWING SAUCE--(3rd ingredient group):
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12
Mix group together, bring to a boil, then simmer 5 to 10 minutes.
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13
TO ASSEMBLE:
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14
Line the roaster with: sauce, layer of pigs, more sauce, sprinkle with bacon crumbs, layer of pigs, layer of sauce, sprinkle with bacon crumbs etc.
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15
Set oven at 350u00b0F.
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16
Cover roaster, and once all comes to a kind of a boil, reduce temperature to about 300u00b0F so it doesn't boil over.
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17
Cook about 2 more hours.
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18
The smoked sausage is optional.
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19
If using, mix it in among the other ingredients.
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20
NOTE: 3/8 cup dehydrated onions may be used instead of 2 small onions in recipe.
