This recipe has all the key ingredients of cabbage rolls without the work of rolling and filling the cabbage leaves.  Like most stews, this recipe tastes best reheated the next day. The rice and cabbage keep absorbing liquid as the stew sits, so you may have to add a little water.

Serves 8Cabbage Roll

  • 3 strips  bacon, diced
  • 1  medium onion, diced
  • 1 stalk  celery, diced
  • 1 medium carrot, peeled and coarsely grated
  • 1 lb ground beef or pork  450 g
  • 1 clove garlic, minced
  • 6 cups green or savoy cabbage, diced   1.5 L
  • 2 28 oz tins, diced tomatoes (2) 796 mL
  • 1 cup  chicken stock or water 250 mL
  • 1⁄4 cup  cider vinegar 60 mL
  • 2 tbsp prepared horseradish 30 mL
  • 1 tbsp sweet paprika 15 mL
  • 2 tsp celery salt 10 mL
  • 2 bay leaves
  • 1⁄2 cup long grain brown rice (such as basmati) 125 mL
  • salt & pepper
  • sour cream, for garnish

 

  1. Cook the bacon in a large, heavy-bottom soup pot until it is crisp. Remove the bacon and reserve, and drain off all but 2 tbsp (30 mL) of the remaining fat.
  2. Add the onion, celery and carrot and sauté over medium heat until the onion is almost translucent, about 5 minutes. Add the ground beef or pork and cook through, stirring often. Add the garlic and cook one minute more. Spoon off any excess fat.
  3. Stir in the cabbage and add the tomatoes, stock, vinegar, horseradish, paprika, celery salt, bay leaves and rice and stir. Cover the pot and bring it up to a full simmer. Reduce the heat to a gentle simmer and cook the stew until the rice is fully cooked, about 40 minutes. Season to taste. Remove the bay leaves, add back the cooked bacon and serve garnished with a dollop of sour cream.

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