Instructions

For Sauce:

1. In a large stock pot melt butter over medium heat.
2. Add sliced onions, caraway seeds, salt and pepper and saute.
3. Saute for approximately 10 minutes, stirring often to ensure the onions brown nicely but not do become crisp.
4. Puree cans of diced tomato in a blender or with an emulsion blender, add to stock pot.
5. Simmer for about 30 minutes or until thickened.
6. Remove from heat and set aside.

For Filling:

1. Slice raw bacon into 1/2 inch pieces.
2. In a large pan, fry bacon.
3. Add onions, garlic, celery, thyme, and cayenne pepper to the pan, stirring occasionally, for about 10 minutes or until softened.
4. Transfer vegetable mixture to a large bowl and set aside.
5. Add ground pork and beef to fry pan and cook thoroughly.
6. Once ground meat is cooked transfer to the large bowl with the vegetable mixture.
7. Add cooked rice to the large bowl and blend well. Set aside for 5-10 minutes to cool.
8. Stir in fresh dill, parsley, beaten eggs, salt, and pepper.

Wrapping:

1. Core cabbages and stab a large fork into the center of the cored area.
2. In the largest pot you have and water and salt, bring to a boil and blanch each cabbage head separately for about 5-8 minutes or until leaves soften.
3. Working from the core end use tongs to separate outer softened leaves from cabbage. Working inwards as each leaf softens.
4. Carefully remove leaves from pot and set aside on paper towels to cool and drain excess water.
5. Once you have about 30 similar sized leaves removed from between the 2 cabbage heads and thoroughly softened you can begin wrapping.
6. Cut out the bottom portion of the course veins.

Preparation of Rolls:

1. Spread 1/2 cup of the of the tomato sauce mixture onto the bottom of each of the (4) 2-liter oven proof baking dishes.
2. Spoon 1/4 cup of the filling onto the center of each cabbage leave. (I work from the bottom end where I removed part of the tough vein and wrap it over first. Then I fold in the side and roll up.)
3. Arrange the rolls into the baking dish seam side down.
4. Distribute the remaining tomato sauce over the pans.
5. Cover the pans with tin foil and seal the edges.
6. Cook covered dish in the oven for 40 minutes or until tender.
7. Serve with a dollop of sour cream on top if desired.