Stuffed Cabbage Polish/Ukranian

In a large pot, bring about 6 quarts of salted water to a simmer. Remove the core from both heads of cabbage. Submerge one head of cabbage into the boiling water for about three minutes. Take a fork and begin peeling off the leaves of cabbage (rib end) from the head. Once the leaves are off of the head keep them in the water a few minutes to partially cook them. Remove the leaves until you are all the way down to about a baseball size core remaining. When the leaves are soft, remove them from the water. Repeat with the other head of cabbage. When you are done, keep the water that the cabbage was simmered in. You’ll use some for the rice and the rest to simmer the cabbage rolls in.

Cook the rice (according to package instructions) using the required amount of water (use the water left over from simmering the cabbage heads). When done, cool cooked rice to room temperature.

In a pan over medium heat, render bacon until crisp. When done, set the bacon on a paper towel lined plate. Dice your yellow onions and mince the garlic. Saute them in the bacon drippings until slightly caramelized.

Remove the outer tough rib from the cabbage leaves, being careful not to cut all the way thru. Just shave off the thick rib on the outside of each leaf to make it smooth.

In a large bowl mix by hand the rice, ground meats, crumbled bacon, onions, garlic, 6 ounces of white vinegar and salt and pepper. Mix thoroughly.

Preheat oven to 400 F.

Place a cabbage leaf flat in the open palm of your hand. Fill the leaf with meat/rice mixture using 6-8 ounces or more depending on size of leaf. Roll up the leaf and tuck in ends with your index or pinky finger. Place rolls in a large roaster pan one layer at a time. Repeat with the remaining cabbage leaves and filling. We usually have 2-3 layers. When done, cover the rolls with the remaining cabbage water. Make sure your top row is not covered with water, your ground meat will release liquid and you don’t want an over flow. Use the remaining cabbage core leaves to cover the top to allow for steaming.

Bake the rolls with the lid on, on the lower rack in oven, at 400 F for 1 hour. Then carefully remove as much liquid as you can from the roaster pan. Lower the heat in the oven to 325 F. Put the liquid into a large mixing bowl. Add tomato soup and remaining 4 ounces of white vinegar into the hot liquid.

Stir well and then carefully pour the tomato soup liquid back into the roaster covering cabbage rolls. Return covered roaster to oven at 325 F and cook for an additional 90 minutes. Remove lid from the roaster and bake an additional 10 minutes. Remove from oven and let cool for about 30 minutes.

Enjoy!