Cabbage:

1 head cabbage

With a paring knife, slice into the cabbage around the root end to loosen the leaves - lower cabbage into boiling water. Boil until leaves begin to soften and separate. Using tongs, gently separate and remove each cabbage leaf as they soften, being careful not to tear. Lay out cabbage leaves in colander to cool. Slice the center ribs from each leaf.

Stuffing:

3/4 lb. ground beef
3/4 lb. ground pork
1/2 medium onion, finely chopped
1 clove garlic, minced
1 egg
1/2 cup uncooked rice
salt and pepper, to taste
3-4 slices of bacon

Brown the ground beef and pork together in a skillet over medium heat. Drain excess grease, leaving just enough (1 tablespoon) to sauté chopped onion and minced garlic. While meat is browning, cook rice in 1 1/2 cup water until tender. Drain rice and set aside to cool.

In a large mixing bowl, combine rice and beef/pork/onion/garlic mixture. (Optional: lightly chop/blend meat mixture in food processor prior to mixing with rice). Thoroughly mix egg into meat mixture - add salt and pepper to taste.

Place approximately 1-2 tablespoons of mixture onto one side of each cabbage leaf. Roll leaf to completely enclose meat/rice mixture. Secure cabbage roll with wooden toothpick.

Place each cabbage roll in a large, lightly greased Dutch Oven. Place bacon slices over each layer of cabbage rolls. Place in 300°F oven, covered, and bake for one hour.

Sauce:

2 tbsp. butter
2 tbsp. all-purpose flour
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 (15 oz.) can tomato puree
1 (15 oz.) can beef consommé (or broth)
3/4 cup dairy sour cream

While cabbage rolls are baking, melt 2 tablespoons of butter in large skillet, add 2 tablespoons flour and whisk to make a thick roux. Add lemon juice and Worcestershire sauce, whisk together and add tomato puree. Cook over low heat until sauce begins to bubble. Whisk often to prevent burning. Stir in consomme (or broth) and whisk thoroughly. Remove from heat and stir in sour cream.

After cabbage rolls have baked for one hour, remove from oven and cover rolls thoroughly with sauce mixture. Return to oven and bake at 300°F uncovered for one hour.

Note: Cabbage rolls taste even better after sitting overnight in refrigerator, allowing the flavors in the sauce to blend with the cabbage and meat mixture.

A medium sized cabbage will yield 12 to 16 cabbage rolls, depending upon how much meat mixture is used for each roll.

Submitted by: Ken Mietus