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Romanian Cabbage Rolls

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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Course
Servings 30 cabbage rolls

Ingredients
  

  • 2 tablespoons sunflower oil
  • 1 large onion, chopped
  • 1/2 cup long-grain rice (uncooked)
  • 2 pounds ground pork
  • 1/4 cup finely chopped Italian parsley
  • 1/2 cup finely chopped fresh dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 head cabbage
  • 15 slices bacon, chopped
  • 4 cups tomato juice
  • 1 tablespoon Tony Chachere's original seasoning
  • sour cream, for serving

Instructions
 

  • Carefully separate the leaves from head of cabbage.
  • Bring a large and generously salted pot of water to a boil.
  • Cook the cabbage leaves in the boiling water for about 3 minutes.
  • Remove the cabbage leaves and let them cool.
  • Cut out the thickest part of the cabbage leaves at the bottom by slicing on each side of the rib to form a triangle. Put cabbage leaves on a large plate and set aside.
  • Heat the oil in a skillet, add the onions and cook until softened and translucent.
  • Add the rice to the onions and cook another minute.
  • In a large bowl, add the ground pork, salt, pepper, parsley, dill and the onion and rice mixture.
  • Mix well with a large wooden spoon or clean hands.
  • Preheat oven to 375 degrees Fahrenheit.
  • Fill each cabbage leaf with about 1/4 cup of the meat mixture and roll tucking in the ends to keep the meat mixture in the cabbage leaves. Repeat with all the remaining meat and cabbage leaves.
  • Place half of the stuffed cabbage leaves in a lightly greased Dutch oven, in a single layer. Sprinkle the cabbage leaves with the chopped bacon. Sprinkle with 1/2 tablespoon Tony Chachere's seasoning.
  • Place remaining cabbage rolls on top of the single layer of cabbage rolls. Sprinkle with bacon. Sprinkle with 1/2 tablespoon Tony Chachere's seasoning.
  • Pour tomato juice over the cabbage rolls and add additional water as needed to completely cover the cabbage rolls.
  • Cover the Dutch oven with the lid or aluminum foil if your pot does not have a lid. Place Dutch oven in the oven. Bake for 2 hours, then remove the lid or foil and cook for another 1 to 1.5 hours. Serve with sour cream.