Ingredients

Instructions

  1. In a small pot heat oil.
  2. Add bacon and onion.
  3. Cook, stirring over med heat until onions are opaque and bacon is soft.
  4. Add dill and salt.
  5. Remove from heat and add to cooked rice.
  6. Let cool, this is the filling.
  7. Remove and separate cabbage leaves from head.
  8. Cut out hard core. (each leaf can be made into 3-4 pieces depending on the size of the leaf -- this comes with practice).
  9. Grease casserole dish.
  10. Place 1 Tbsp of filling on widest end of leaf.
  11. Fold sides in and roll up. Filling should not be hanging out.
  12. Place in casserole dish creating layers.
  13. Combine water and oil and pour over cabbage rolls.
  14. Cover with lid or tinfoil.
  15. Bake in a 325°F oven 2 - 21/2 hours.
  16. 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.
  17. Freezes well before cooking.
  18. *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*.