Slovak Stuffed Cabbage

Recipe View Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil. (5 minutes)

Recipe View In a large bowl, thoroughly combine ground beef and pork. Stir in the chopped onion, cooked rice, parsley, salt, pepper, and half of one can of tomato soup. Mix until well combined. (10 minutes)

Recipe View Core the head of cabbage. Carefully place the whole head into the boiling water and cook until the outer leaves are pliable and can be easily separated. Gently remove the leaves, trim the thick stems, and set aside approximately 24-32 of the most intact leaves. Roughly chop the remaining cabbage and use it to line the bottom of a large roasting pan. (20 minutes)

Recipe View Take a cabbage leaf and place a small handful of the meat mixture in the center. Fold the top of the leaf over the filling, then fold in the sides, and roll it up tightly to create a neat cabbage roll. Repeat with the remaining leaves and filling. Arrange the cabbage rolls snugly on top of the shredded cabbage in the roasting pan. (30 minutes)

Recipe View Evenly distribute the drained sauerkraut over the cabbage rolls. Lay the bacon slices across the top of the sauerkraut. Sprinkle the sugar evenly over the bacon. In a separate bowl, mix the diced tomatoes, remaining tomato soup, and water. Pour this mixture over the cabbage rolls, adding additional water if needed to ensure the rolls are almost fully submerged. (10 minutes)

Recipe View Cover the roasting pan with a lid or aluminum foil. Bake in the preheated oven for 1 1/2 hours, or until the cabbage rolls are tender and cooked through. Remove the lid or foil during the last 20 minutes of baking to allow the bacon to crisp up and the sauce to thicken slightly. (90 minutes)