Bacon And Rice Cabbage Rolls Recipe 425 Recipes

MOM'S CABBAGE ROLLS

Steps:

• With a large, sharp knife, cut out the core from the cabbage.
• Place the cabbage in a deep pot and pour boiling water into the core until the cabbage is completely covered.
• Let stand until the outer leaves can be separated, then parboil or steam the leaves just until soft and pliable.
• Continue with the remainder of the cabbage.
• In a saucepan, bring 2 cups of water to a boil; add the rice.
• Reduce the heat to low and cook, covered, for 15 minutes; drain.
• Meanwhile, in a separate saucepan, cook the bacon over medium heat until all the fat is drawn out.
• Add the onions; cook until lightly browned.
• Add to the cooked rice; season with salt to taste.
• Line a roasting pan with the outer cabbage leaves.
• Place a spoonful of the rice mixture onto each inner cabbage leaf; roll up, tucking in the ends, and place in the pan.
• If necessary, trim out the centre rib of the leaf to make rolling easier.
• Pour tomato juice over the cabbage rolls.
• Cover with more cabbage leaves.
• Cover and bake in a 350 degree F oven for 1-1/2 to 2 hours or until tender.

STIR-FRIED RICE WITH CABBAGE & BACON

Steps:

• To serve, heat the oil in a large frying pan or wok, add the lardons and fry for a minute. Tip in the cabbage and onions, stir round the pan then pour over 2 tbsp water and the reserved duck marinade. Pile the rice and peas on top then cover the pan and cook for 5 minutes. Take off the lid, toss well and serve.

BONNIE'S UKRAINIAN CABBAGE ROLLS

Steps:

• 1. Cook the rice and set aside (3-4 c. after cooking) 2. Core the cabbages well, removing the heart and the dense, curled centre leaves with a strong spoon. 3. Set cabbages, hollow side down, in a large baking pan in 1-2 inches of water. Cover and steam/ boil them in a 400 degree oven for about 60-90 minutes. Every 10-15 minutes, remove the outer leaves that are becoming transparent and pliable, BEFORE they become fully cooked, thready and fragile. Slice away the back of the heavy centre vein on each cooked leaf, so the leaf is whole (Not cut down the spine) and 'roll-able' but of uniform thickness (no ridged spine) 4. Set aside each prepared leaf and wait for the other leaves as you prepare the filling 5. Combine all "Filling" ingredients together and stir well. The mixture will be sloppy, but will form a mound when dropped from a large spoon. Fill each leaf with about 2 T of filling. Roll core end once over filling - fold in ends - finish rolling. Poke finger into each end to secure the loose ends of the leaf. Use outside leaves on bottom of roaster to prevent scorching. Put end of rolled leaf towards bottom. Cover rolls with sauce (see recipe above) Cover with loose (raw or steamed) cabbage leaves and cores. Protect your oven with a large oven liner on the rack just below the roaster Bake at 375 F for about 6-8 hours, or until outer protective cabbage leaves are dark and scorched. To test for doneness, the largest cabbage roll, from the centre of the pan, should cut with a fork. Keep cooking until this is the case. When caabage is out of season, old, or heavily veined, longer cooking times are required.

FRIED CABBAGE WITH BACON

Steps:

• Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes.
• Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.

CRISPY FRIED RICE WITH BACON AND CABBAGE

Steps:

• In a large nonstick skillet or wok over medium-high, heat 2 tablespoons oil until almost smoking. Stir in bacon, and cook, stirring constantly, until bacon is golden, about 2 minutes. Transfer to a heatproof bowl, leaving as much oil in the skillet as you can.
• Add scallion whites to the pan. Cook until soft, stirring frequently, 1 to 2 minutes. If the pan looks dry, drizzle in a little more oil, then stir in cabbage and a pinch of salt. Cook, continuing to stir frequently, until cabbage is soft, 2 to 4 minutes. Stir in garlic, and cook until fragrant, another 1 to 2 minutes. Transfer to the bowl with the bacon.
• Add remaining 3 tablespoons oil to skillet and raise heat to high. Add rice, and a large pinch of salt, then toss thoroughly to coat with oil. Spread out rice in an even layer along the bottom (and sides if in a wok), and drizzle fish sauce and soy sauce over. Let rice sit until sizzling stops and it starts to crackle and crisp, 1 to 4 minutes. Toss, taste, and add more fish sauce or soy sauce if necessary.
• Fold in bacon mixture, kimchi and peas, then transfer to plates. Top with scallion greens, more kimchi to taste, and fried eggs, if using. Drizzle everything with sesame oil and soy sauce, if you like, and serve immediately.

OLD-FASHIONED CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.