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Cabbage Rolls

vegetables

2 heads cabbage; 2 pounds each
1 1/4 cups chicken stock
1/2 cup parboiled rice
8 strips bacon; finely chopped
2 tablespoons butter
3 onions; chopped
2 cloves garlic; minced
1/2 cup finely chopped sweet red pepper
1 1/2 teaspoons dried marjoram
1/2 teaspoon dried thyme
1 1/2 pounds ground beef
1 /2 cup chopped fresh parsley
3/4 teaspoon salt
1/2 teaspoon pepper
1 egg; beaten
1 can (28 oz) sauerkraut; rinsed and squeezed dry
3 tablespoons packed brown sugar
1 can (48 oz) tomato juice

Using sharp knife, remove core from cabbage. Blanch cabbage, one at a time, in large pot of boiling salted water to cover for 5 to 8 minutes or until leaves are softened. Remove and chill in cold water. Remove a few outer leaves and set aside. Working from core end, carefully remove 12 leaves from each cabbage, returning cabbage to boiling water for 2 to 3 minutes when leaves become difficult to remove. Drain on towels. Pare off coarse veins; set leaves aside. Meanwhile, in saucepan, bring stock to boil; add rice. Reduce heat, cover and simmer for 15 to 20 minutes or until tender. Transfer to large bowl. Meanwhile, in skillet, cook bacon over medium heat for about 5 minutes or until crisp; drain off fat. Add butter to skillet; cook onions, garlic, red pepper, marjoram and thyme for 5 minutes or until onions are softened. Add to rice along with beef, parsley, salt, pepper and egg; mix well. Spoon about 1/4 cup rice mixture onto each leaf just above stem. Fold end and sides over filling; roll up. Line 24-cup roasting pan or Dutch oven with one-third of the sauerkraut; sprinkle with one-third of the sugar. Top with half of the rolls, seam side down; cover with one-third of the sauerkraut and one-third of the sugar. Repeat with remaining rolls, sauerkraut and sugar. Pour tomato juice over rolls. Top with a few reserved leaves to prevent scorching. Cover and bake in 350°F oven for 1-1/2 hours. Uncover and bake for 30 minutes longer or until rolls are tender. Discard top leaves. Tips: To soften leaves, you can also microwave cabbage: Core and place 1 cabbage in 12-cup casserole with 2 tablespoons water; cover and microwave at High for 12 to 14 minutes or until leaves are softened. You can bake cabbage rolls ahead of time and refrigerate them for up to 1 day or - Freeze for up to 1 month. Thaw and reheat, covered, in 350°F oven for 1 hour or until heated through.

Contributor: Canadian Living - October, 1991

Yield: 24 rolls. or 8

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