1. Core cabbage, heat in salt water till leaves separate. 2. Remove each leaf and drain in colander. 3. FILLING--(2nd ingredient group): 4. To scald rice: Heat a generous amount of water in a heavy pan that will hold the heat. 5. Make sure that the water will be more than enough to cover the rice. 6. Make sure the water is at a rolling boil, if rice is not scalded enough it will be crunchy! 7. Let stand for at least 5 minutes. 8. Rinse with cold water, draining with sieve, then mix into rest of filling ingredients. 9. Now fill the cabbage leaves with filling mixture; folding leaves. 10. While rolling pigs, start cooking the stewing sauce in another pot. 11. STEWING SAUCE--(3rd ingredient group): 12. Mix group together, bring to a boil, then simmer 5 to 10 minutes. 13. TO ASSEMBLE: 14. Line the roaster with: sauce, layer of pigs, more sauce, sprinkle with bacon crumbs, layer of pigs, layer of sauce, sprinkle with bacon crumbs etc. 15. Set oven at 350°F. 16. Cover roaster, and once all comes to a kind of a boil, reduce temperature to about 300°F so it doesn't boil over. 17. Cook about 2 more hours. 18. The smoked sausage is optional. 19. If using, mix it in among the other ingredients. 20. NOTE: 3/8 cup dehydrated onions may be used instead of 2 small onions in recipe. ---------------------------------------------------------------------------
Nutrition
Ingredients
