Cabbage Rolls

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CABBAGE ROLLS AND STUFFED PEPPERS

Serves 6

Ingredients:

4 cups steamed sticky rice

1/2 tsp pepper

1 large sweet onion

1/2 lb ground pork

1/2 lb ground beef

1 head cabbage

vegetable oil

1/2 package of bacon

1/2 tsp salt

Place whole head of cabbage in steamer for 15-20 minutes.

Put on your rubber gloves and carefully remove cabbage from steamer.  Slice off a sliver of the top of the cabbage to help peel layers away.  Peel away loosened outer layers and set aside.  Return cabbage to steamer and repeat every 5-10 minutes until you’ve reached the core. (Be sure to not over-steam, remember the leaves will further soften in the oven.  If over-softened, the lettuce leaves will fall apart!)

While cabbage is steaming, prepare the onion and bacon filling:

Finely chop the onion.

Brown the onion in a skillet with vegetable oil.

Cut bacon into 1/2 inch slices.

When onion is browned, add bacon.  Fry the bacon and onion together in skillet until just before bacon is crispy.  Turn off heat.

In large bowl combine steamed sticky rice with ground pork and ground beef.  Add bacon and onion mixture.  Add salt and pepper.  Combine until homogeneous.

Preheat oven to 400.

While oven is preheating:

Roll cabbages with filling:

Place 4 heaping spoonfuls of filling into steamed cabbage leaf.  Roll cabbage leaf lengthwise halfway, fold in the ends and finish rolling.  Place cabbage rolls fold-side-down in large casserole dish.

Baked Stuffed Bell Pepper:

Hollow a bell pepper by cutting away the stem and scraping out the inside with a small knife. Rinse to remove seeds and debris.

Stuff bell pepper to the brim with rice filling.

Place casserole dishes on middle rack and bake for 30 minutes or until lettuce is slightly browned.

Serve with ketchup! 

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