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1
In a small pot heat oil.
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2
Add bacon and onion.
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3
Cook, stirring over med heat until onions are opaque and bacon is soft.
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4
Add dill and salt.
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5
Remove from heat and add to cooked rice.
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6
Let cool, this is the filling.
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7
Remove and separate cabbage leaves from head.
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8
Cut out hard core. (each leaf can be made into 3-4 pieces depending on the size of the leaf -- this comes with practice).
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9
Grease casserole dish.
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10
Place 1 Tbsp of filling on widest end of leaf.
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11
Fold sides in and roll up. Filling should not be hanging out.
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12
Place in casserole dish creating layers.
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13
Combine water and oil and pour over cabbage rolls.
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14
Cover with lid or tinfoil.
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15
Bake in a 325u00b0F oven 2 - 21/2 hours.
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16
You'll have to keep an eye on them to check that they don't dry out or turn brown. If they are turning color add more liquid. And bake till tender.
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17
Freezes well before cooking.
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18
*I like to place a couple of pieces of raw bacon on the top of the cabbage rolls before cooking. Also I have made 1/2 a head of cabbage into rolls and froze the other 1/2 of head whole, with no problems*.
