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1
Remove the core from the cabbage using a sharp knife.
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2
Place the cabbage cored side down in a large pot, add the 2 cups of vinegar and enough water to cover the cabbage.
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3
Bring the water to a simmer over medium heat. Once the cabbage leaves start to separate from the head, carefully using tongs, remove the leaves.
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4
Once all the leave are separated from the head allow to cool.
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5
In a pot make the rice according to package directions. Once rice is done move it to a large mixing bowl and add the butter and pepper.
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6
Meanwhile in a skillet fry the bacon and onion until cooked through but not crunchy. Once the bacon and onions are cooked pour over the rice, drippings included.
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7
Stir well to combine thoroughly.
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8
Take a cabbage leaf and split it down the center removing the tough rib part. If the leaves are large, slice the half of the cabbage leaf in half again.
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9
Place a large tsp of the filling at one end of the leaf and roll up tucking in the sides. Repeat with the remaining leaves and filling. Layer the cabbage rolls in a greased casserole dish.
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10
You can dot with butter, cover with foil and bake in a 325*F over for 1 1/2 hours.
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11
The way we make them is using 1 can of tomato soup mixed with a half can of water and poured over the casserole. Bake for the same amount of time but place foil under the dish as it will cook over!
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12
And most recently I have been baking them with 1 1/2 cups of whipping cream, with a tsp of fresh chopped dill and 2 tsps of butter. Combine and pour over the cabbage rolls.
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13
Cover with foil. Bake for 1 1/2 hours.
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14
If you are freezing your cabbage rolls you can do it a few different ways :
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15
Line a cookie sheet with foil and spray lightly with Pam. Place a the cabbage rolls onto the cookie sheet and pop in the freezer. Once the rolls are frozen place in a ziplock freezer bag.
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16
Layer the cabbage rolls into a freezer safe container, preferably one that can go straight into the oven. Cover with plastic wrap then with foil.
