- 1 cabbage
- 1 large onion
- 2 celery stalks
- 1 3/4 pounds [794 g] ground veal
- 1/2 pound [227 g] ground pork
- 1/2 cup [125 mL] cooled boiled drained rice
- 6 slices bacon, halved
- 1 [48-ounce / 1.36-L] can tomato juice
- 2 [14-ounce / 398-mL each] cans hot chicken sauce
- Salt and pepper, to taste
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- Into a large casserole filled with boiling water, boil whole cabbage for 15 to 20 minutes [leaves will be easier to handle].
- Meanwhile, chop onion and celery stalks.
- Into a bowl, mix together chopped onion and celery with ground veal and pork.
- Mix in cooled drained rice; salt and pepper.
- Preheat oven to 325°F [160°C].
- Drain then delicately remove leaves from cabbage.
- Spoon a little ground veal and pork mixture into the center of cabbage leaves; roll stuffed leaves.
- Then roll a slice of bacon around the middle of each roll; secure each with thread or a toothpick.
- Arrange roll side-by-side into a large oven-safe dish.
- Into a bowl, mix together hot chicken sauce and tomato juice; pour mixture all over stuffed cabbage rolls.
- Bake into preheated oven for 3 to 4 hours, until well done, coating rolls with sauce every once in a while so they do not dry-out.
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