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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large pot of boiling salted water, blanch cabbage, one at a time, for 5 to 8 minutes or until leaves are softened. Remove and chill in cold water. Remove a few outer leaves and set aside. | 2. Working from the core end, carefully remove 12 leaves from each cabbage, returning cabbage to boiling water for 2 to 3 minutes when leaves become difficult to remove. Drain on towels. Pare off course veins; set leaves aside. | 3. Meanwhile, in saucepan, bring stock to boil; stir in rice. Cover and cook over low heat for 15 to 20 minutes or until tender and stock is absorbed. Transfer to large bowl. | 4. Meanwhile, in large skillet, cook bacon over medium heat for about 5 minutes or until crisp; drain off fat. Add butter to skillet, cook onions, garlic, red pepper, marjoram and thyme, stirring occasionally, for 5 minutes or until onions are softened. Add to rice along with beef, parsley, salt, pepper and egg; mix well. | 5. Spoon about 1/4 cup (50mL) rice mixture onto each leaf just above stem. Fold end and sides over filling; roll up. | 6. Line 24-cup (6L) roasting pan or Dutch oven with one-third of the sauerkraut; sprinkle with one-third of the sugar. Top with half of the rolls, seam side down. Cover with another third of the sauerkraut and another third of the sugar. Repeat with remaining rolls, sauerkraut and sugar. | 7. Pour tomato juice over top. Arrange a few reserved leaves over top to prevent scorching. Cover and bake in 350 oven (180C)for 1 1/2 hours. Uncover and bake for 30 minutes longer or until rolls are tender. Discard top leaves. | 8. Serve with a dollop of sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cabbage	2	heads	cored	624.0	144.768	31.9488	2.496
chicken stock	1 1/4	cups		108.0	10.59	7.56	3.6
rice	1/2	cup	parboiled	339.475	70.5312	6.9745	2.96
bacon	8	slices	chopped	934.08	2.8672	28.2688	88.9056
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	3		chopped	192.0	44.832	5.28	0.48
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
red pepper	1/2	cup	chopped sweet	30.0	6.6075	1.4025	0.33
marjoram	1 1/2	1/2	dried	2.439	0.545	0.1139	0.0634
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
beef	1 1/2	1/2	ground lean	795.6018	0.0	156.8764	18.292
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
salt	3/4	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
egg	1		beaten	71.5	0.36	6.28	4.755
sauerkraut	1	can	rinsed squeezed	40.4498	9.1118	1.9373	0.2981
brown sugar	3	tablespoons		102.6	26.4843	0.0324	0.0
tomato juice	1	can		61.934	12.8604	3.0967	1.0565

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.