Not your typical cabbage roll recipe, this version uses fermented sour cabbage leaves to contain the rich beef-and-bacon filling. Gwen Kaminski swears by the sharper taste – and with sour cabbage, you don’t have to parboil the leaves.
Courtesy of Gwen Kaminski, Saskatoon
In large skillet over medium-high heat, combine ground beef, bacon, onion, garlic, Worcestershire sauce, pepper, lemon, salt, and garlic and herb seasoning. Cook for 5 to 10 minutes; stir in rice and continue cooking for another 5 to 10 minutes. Remove from heat.
Meanwhile, carefully pull leaves from sour cabbage, reserving 3 to 5 cabbage leaves to cover the cabbage rolls before baking.
Working with one leaf at a time, place leaf on work surface. Using slotted spoon, scoop about ¼ cup (50 mL) of hamburger mixture onto middle of each cabbage leaf. Folding sides of leaf over filling, roll up and set aside, placing roll seam side down.
Line lidded casserole dish with parchment paper. Spoon tomato sauce over parchment paper, spreading to cover completely. Add a single layer of cabbage rolls, seam side down; top with more sauce. Continue layering cabbage rolls and sauce until there are no more cabbage rolls.
Cover the last layer of cabbage rolls with reserved leaves; pour remaining sauce overtop. Fold excess parchment paper over cabbage rolls and cover dish with lid. Bake at 325˚F (160ºC) for about 2 hours, until sauce is bubbling and edges are browned.
Let rest for 5 minutes before serving.
Tip: Tomato soup or drained diced tomatoes can be used instead of or in addition to tomato sauce.