Tuesday, 20 November 2012

Sour leaf lazy cabbage rolls

I grew up eating sour leaf cabbage rolls. I love them so much. Hand rolling cabbage rolls takes so much time. Last time I made cabbage rolls I froze the leftover filling and little bits of sour cabbage that were not suitable for rolling, I baked it like a casserole and it was so good! This time I am fine tuning the recipe to make it into lazy cabbage rolls. This recipe is sans tomatoes since that is the way my family eats sour cabbage rolls. You could use sauerkraut instead of the sour head if you like, just make sure that you use non pasteurized sauerkraut. You can fine it in the produce section or a good European deli/grocer , then stuff in jars is nothing compared to the real stuff. I really like Kissel Cabbage.  This is dairy free yet still has the richness of flavour that you expect from sour leaf cabbage rolls. This recipe makes enough for two casseroles.


Yield: 12 servings
4 cups chicken stock
2 cups water
3 cups brown Calrose rice
Sourhead Cabbage
1 Sourhead cabbage diced into 1 inch pieces or 2 bags of sauerkraut (My favourite is made by Kissel Cabbage)
3 medium onions. diced
1 package of bacon, diced into 1 inch pieces
1 tsp pepper
1 cup Dairy free margarine (I like earth balance or vegan becel)
1/4 Coconut oil (Make sure it is descented, I like Omega  Organic coconut oil for this)
1/4 cup bacon fat (I always save my fat in the freezer, so I have or for recipes like this or frying perogies. If you don't have any just add another 1/4 cup of coconut oil instead)
1/4 cup water

Bring chicken stock and water to boil in a large pot on stove, add rice lower heat to just barely simmering. Cook for 55 minutes until all  the water is absorbed.

Bacon frying

Fry bacon until crispy, remove bacon (Leave the grease in the pan)



Add onions to pan, fry until just starting to turn translucent,
Turn heat down, add margarine, coconut oil, additional bacon fat and pepper to pan, cover, simmer for 15 min.
Place diced cabbage. bacon and cooked rice in a large bowl mix well,
Put rice mixture in two greased casserole dishes
Ladle onion mixture over top, add 1/8 of a cup of water to each casserole dish
Cook covered at 350F 45 minutues OR freeze.

To make from frozen, Thaw the casserole, then cook at 350 until the internal temp is 165.
Casseroles ready for the oven/ freezer










Cooked and ready to eat :)

1 comment:

  1. I have never had better. Absolutely amazing

    ReplyDelete