Ingredients

Instructions

  1. With a large, sharp knife, cut out the core from the cabbage.
  2. Place the cabbage in a deep pot and pour boiling water into the core until the cabbage is completely covered.
  3. Let stand until the outer leaves can be separated, then parboil or steam the leaves just until soft and pliable.
  4. Continue with the remainder of the cabbage.
  5. In a saucepan, bring 2 cups of water to a boil; add the rice.
  6. Reduce the heat to low and cook, covered, for 15 minutes; drain.
  7. Meanwhile, in a separate saucepan, cook the bacon over medium heat until all the fat is drawn out.
  8. Add the onions; cook until lightly browned.
  9. Add to the cooked rice; season with salt to taste.
  10. Line a roasting pan with the outer cabbage leaves.
  11. Place a spoonful of the rice mixture onto each inner cabbage leaf; roll up, tucking in the ends, and place in the pan.
  12. If necessary, trim out the centre rib of the leaf to make rolling easier.
  13. Pour tomato juice over the cabbage rolls.
  14. Cover with more cabbage leaves.
  15. Cover and bake in a 350 degree F oven for 1-1/2 to 2 hours or until tender.