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1
In a large pot, bring about 6 quarts of salted water to a simmer.
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2
Remove the core from both heads of cabbage.
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3
Submerge one head of cabbage into the boiling water for about three minutes.
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4
Take a fork and begin peeling off the leaves of cabbage (rib end) from the head.
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5
Once the leaves are off of the head keep them in the water a few minutes to partially cook them.
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6
Remove the leaves until you are all the way down to about a baseball size core remaining.
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7
When the leaves are soft, remove them from the water.
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8
Repeat with the other head of cabbage.
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9
When you are done, keep the water that the cabbage was simmered in.
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10
Youll use some for the rice and the rest to simmer the cabbage rolls in.
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11
Cook the rice (according to package instructions) using the required amount of water (use the water left over from simmering the cabbage heads).
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12
When done, cool cooked rice to room temperature.
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13
In a pan over medium heat, render bacon until crisp.
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14
When done, set the bacon on a paper towel lined plate.
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15
Dice your yellow onions and mince the garlic.
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16
Saute them in the bacon drippings until slightly caramelized.
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17
Remove the outer tough rib from the cabbage leaves, being careful not to cut all the way thru.
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18
Just shave off the thick rib on the outside of each leaf to make it smooth.
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19
In a large bowl mix by hand the rice, ground meats, crumbled bacon, onions, garlic, 6 ounces of white vinegar and salt and pepper.
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20
Mix thoroughly.
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21
Preheat oven to 400 F.
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22
Place a cabbage leaf flat in the open palm of your hand.
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23
Fill the leaf with meat/rice mixture using 6-8 ounces or more depending on size of leaf.
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24
Roll up the leaf and tuck in ends with your index or pinky finger.
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25
Place rolls in a large roaster pan one layer at a time.
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26
Repeat with the remaining cabbage leaves and filling.
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27
We usually have 2-3 layers.
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28
When done, cover the rolls with the remaining cabbage water.
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29
Make sure your top row is not covered with water, your ground meat will release liquid and you dont want an over flow.
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30
Use the remaining cabbage core leaves to cover the top to allow for steaming.
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31
Bake the rolls with the lid on, on the lower rack in oven, at 400 F for 1 hour.
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32
Then carefully remove as much liquid as you can from the roaster pan.
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33
Lower the heat in the oven to 325 F. Put the liquid into a large mixing bowl.
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34
Add tomato soup and remaining 4 ounces of white vinegar into the hot liquid.
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35
Stir well and then carefully pour the tomato soup liquid back into the roaster covering cabbage rolls.
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36
Return covered roaster to oven at 325 F and cook for an additional 90 minutes.
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37
Remove lid from the roaster and bake an additional 10 minutes.
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38
Remove from oven and let cool for about 30 minutes.
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39
Enjoy!
