Serves 25
115 min
Pork-and-Rice-Stuffed Cabbage Rolls
Recipe GLPReeff85a334d671
Tender cabbage leaves wrapped around a savory filling of ground pork, rice, mushrooms, and aromatic herbs, then braised in a tangy tomato-sauerkraut sauce with smoked bacon. This hearty Eastern European dish is perfect as a main course and serves a crowd.
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Ingredients
1 head savoy cabbage (about 3 pounds)
5 tablespoons olive oil, divided
1 large yellow onion, finely diced
4 cloves garlic, minced
1/2 cup basmati rice
1/2 cup hot stock or hot water
1 pound cremini mushrooms, wiped and finely diced
2 pounds ground pork
1/4 cup fresh dill, finely chopped
2 teaspoons dried thyme
2 teaspoons dried red chile flakes
2 teaspoons fine-grain sea salt
Freshly cracked black pepper to taste
1 (28- to 32-ounce) jar sauerkraut, drained
1/2 pound smoked side bacon, sliced paper-thin
1 (48-ounce) can tomato juice
3 cups water
4 bay leaves
Sour cream or plain yogurt for garnish
Freshly chopped dill for garnish
Directions
Bring a large pot of salted water to a boil. Core the cabbage and carefully peel away the outermost leaves. Blanch the entire head for 8 to 10 minutes, then gently separate the leaves and set aside to cool slightly. Reserve the remaining cabbage for the base of the braising pan.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the basmati rice to the onion mixture and stir to coat with oil, cooking for 2 minutes. Pour in the hot stock or water, bring to a simmer, cover, and cook for 8 to 10 minutes until the rice is tender and liquid is absorbed. Remove from heat and set aside to cool.
In another skillet, heat the remaining 3 tablespoons of olive oil over medium-high heat. Add the diced cremini mushrooms and cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 8 to 10 minutes. Set aside to cool.
In a large bowl, combine the cooled rice mixture, cooled mushrooms, ground pork, fresh dill, dried thyme, red chile flakes, sea salt, and black pepper. Mix gently until just combined, being careful not to overwork the meat.
Place a cooled cabbage leaf on a work surface. Divide the pork filling into 24 portions. Place one portion near the base of each leaf, fold in the sides, and roll tightly. Repeat with remaining leaves and filling.
Chop any remaining raw cabbage into rough pieces and layer on the bottom of a large braising pan or Dutch oven. Arrange the rolled cabbage seam-side down in a single layer on top of the chopped cabbage.
Layer half the sliced smoked bacon over the cabbage rolls. Spread the drained sauerkraut evenly over the rolls, then top with the remaining bacon slices.
In a bowl, whisk together the tomato juice and water. Pour this mixture over the cabbage rolls. Scatter the bay leaves on top.
Cover the braising pan with a tight-fitting lid or aluminum foil. Place in a preheated 350°F oven and braise for 60 to 75 minutes, until the cabbage is very tender and the internal temperature of the pork filling reaches 160°F.
Remove from the oven and let rest for 5 minutes. Carefully transfer the cabbage rolls to a serving platter. Spoon some of the braising liquid and sauerkraut around them. Garnish with dollops of sour cream or yogurt and freshly chopped dill.
