To Sour Cabbage Leaves Recipe 485

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KACHMAN'S SOUR CABBAGE ROLLS



Kachman's Sour Cabbage Rolls image

This is a traditional Ukrainian recipe passed down generations in our family. It is one of my favorite recipes and is quite easy to assemble. There is nothing like it on this site. It is free of all things considered sweet and none of the fussy tomatoes that are sometimes called for in cabbage rolls. Here is our version. Cut down on prep time by making extra rice with supper the night before!

Provided by happyhousewife

Categories     Vegetable

Time 3h

Yield 8-10 serving(s)

Number Of Ingredients 9

1 head sour cabbage (can be purchased at the grocery store)
2 cups cooked white rice
2 tablespoons oil
10 slices bacon, diced
1 large onion, chopped
1 tablespoon dried dill
1/2 teaspoon salt
2/3 cup water
1/3 cup oil

Steps:

  • In a small pot heat oil.
  • Add bacon and onion.
  • Cook, stirring over med heat until onions are opaque and bacon is soft.
  • Add dill and salt.
  • Remove from heat and add to cooked rice.
  • Let cool, this is the filling.
  • Remove and separate cabbage leaves from head.
  • Cut out hard core. (each leaf can be made into 3-4 pieces depending on the size of the leaf -- this comes with practice).
  • Grease casserole dish.
  • Place 1 Tbsp of filling on widest end of leaf.
  • Fold sides in and roll up. Filling should not be hanging out.
  • Place in casserole dish creating layers.
  • Combine water and oil and pour over cabbage rolls.
  • Cover with lid or tinfoil.
  • Bake in a 325°F oven 2 - 21/2 hours.
  • You'll have to keep an eye on them to check that they don't dry out or turn brown. If they are turning color add more liquid. And bake till tender.
  • Freezes well before cooking.
  • *I like to place a couple of pieces of raw bacon on the top of the cabbage rolls before cooking. Also I have made 1/2 a head of cabbage into rolls and froze the other 1/2 of head whole, with no problems*.

TO SOUR CABBAGE LEAVES RECIPE - (4.8/5)



To Sour Cabbage Leaves Recipe - (4.8/5) image

Provided by Reneeb

Number Of Ingredients 3

Medium to large cabbage heads with fine ribs
3/4 c pickling salt
1 ice cream pail of water

Steps:

  • Cut off bottom of cabbage heads(stump) Remove outer leaves and cut out core. Put cabbage heads in a crock or plastic tub, core holes facing up. Make brine using 3/4 c pickeling salt to 1 ice cream pail of lukewarm water. Heads must be covered in brine. To weigh down, put enough water in a garbage bag to keep heads down in brine and to form a covering for container. Place in warm shed. Leave till heads are soft and pliable. Length of time to cure depends on the weather. When ready, peel leaves off, remove rib, cut into cabbage roll size leaves. Roll into cylinders and put into jars, make sure brine covers leaves. You could also add 1/2 t cooking oil to each jar to help seal jars. Make sure lids are tight. Or easy way is to freeeze the whole pickelled cabbage head.

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