5 from 1 vote
Mom's cabbage rolls
Cabbage is stuffed with a simple but delicious rice and beef mixture, topped with crispy bacon and then oven-baked in tomatoes. A great gluten-free family meal everyone can enjoy.
Course: Main Dish
Cuisine: Comfort
Servings: 6 to 8 people
Author: Michelle Barsness
Ingredients
  • 2 small heads cabbage cored
  • 1 1/2 cups long-grain white rice steamed
  • 1/4 lb bacon cooked crispy
  • 1 small onion diced
  • 1/4 to 1/2 lb ground beef
  • salt and pepper to taste
  • 1 can campbell's tomato soup
  • 1 can pureed tomatoes
Instructions
  1. Clean and core the cabbage. Steam the rice and set it aside to cool. Fry the bacon pieces until they are crispy. Drain the bacon on a paper-towel reserving the grease in the pan and set aside. Cook the onion in the rendered bacon fat until somewhat translucent. Add the ground beef and season with salt and pepper to taste. Once the ground beef has cooked, turn off the heat and set aside to cool. In a large bowl, combine the rice with the ground beef mixture. Fill a large pot with some water. The water should be about 1 – 2 inches deep. Place the cabbage in the pot core-side down, cover and steam for several minutes. The cabbage leaves will begin to loosen. Using tongs carefully remove the cabbage leaves one at a time and set on a tray to cool and drain. Continue this process of steaming and removing the leaves until it is finished. Preheat the oven to 350 F. Use a medium to large sized casserole dish. Line the dish with some of the larger cabbage leaves. Ones that have torn are good for this. This helps protect the cabbage rolls as they are cooking from sticking and burning. To assemble, hold a cabbage leaf in your palm. Spoon some of the cooled rice and beef mixture into the leaf. Roll the cabbage leaf up around the filling and tuck in the ends so it is a neat little package. One at a time, place them into the casserole dish. It’s ok if you have a few on top of one another. Sprinkle the cabbage rolls with the cooked bacon. Evenly distribute and cover the rolls with the tomato soup and the pureed tomatoes. Season them with a pinch of salt and pepper. Cover the edges of the rolls with any additional large pieces of cabbage you may have. Loosely cover the dish with aluminum foil and bake in the oven for about an hour to an hour and 15 minutes. Serve hot with fresh sour cream on the side.
Recipe Notes

This recipe is courtesy of pineneedlesinmysalad.com