Cabbage Rolls Voycheshin Style

Total Time: 4 hrs Preparation Time: 2 hrs Cook Time: 2 hrs

Ingredients

• 1 cabbage, large brined or 1 pickled cabbage
• 3 cups rice, short grain
• 1 onion, medium chopped
• 1 lb bacon, dry cured not maple
• 1 pinch salt
• 1 pinch pepper
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon season salt
• 3 ounces tomato juice

Recipe

• 1 core and soak the cabbage leaves, rinse them well and cut them to 5"x5" squares, or similar size triangles.
• 2 prepare the rice according to instructions, but use slightly less water and cook to al dente.
• 3 chop the bacon and saute until lightly browned, but not crisp.
• 4 add the chopped onion to the bacon and continue cooking until limp and transluscent.
• 5 season the rice with granulated garlic and season salt.
• 6 season the bacon and onion with a small amount of salt and pepper.
• 7 add the bacon and onion mixture to the rice and blend well. you can add a bit of the bacon fat as this helps hold the rice together.
• 8 when the rice has cooled slightly (or overnight if you are soaking the cabbage leaves overnight) you may begin making the rolls.
• 9 i try to keep the rolls to about a 3 bite size, and line them up tightly in a loaf pan.
• 10 i like to make two layers, and then cover all with some of the spare leaves.
• 11 pour tomato juice or soup over all.
• 12 sprinkle slightly with salt and pepper.
• 13 bake at 300f for 2 hours to fully cook the leaves.