Ingredients
1 large green cabbage
3 slices Canadian-produced bacon
1 large onion, chopped
1-1/2 lb (750 g) lean ground Canadian pork
1/2 cup (125 mL) long-grain rice, cooked
1/2 tsp (2 mL) pepper
10 oz (284 mL) can tomato soup
Sour cream (optional)

Directions
Cut core out of cabbage and pour boiling water into the cut until cabbage leaves begin to separate. Separate the leaves carefully and choose 12 perfect ones.
Put them in a large bowl and cover them with boiling water. Let stand about
5 minutes or just until they are limp enough to roll easily. Lift leaves out of the water and drain. Any remaining cabbage leaves can be used to line the baking dish to prevent sticking/burning.

In a skillet, fry bacon until crispy, and set aside. Drain most of the fat from the skillet, reserving about 1 tsp (5 mL). Sauté the onions in the reserved bacon fat, until golden.

Combine raw pork, cooked rice, onion, and pepper. Crumble the bacon into small pieces and add to the mixture. Divide mixture evenly among the cabbage leaves and tucking in the ends, wrap the leaves around. Lay cabbage rolls, seam side down, in a cabbage-lined (or greased) baking dish.

Pour can of tomato soup over the cabbage rolls. Cover tightly with foil and cook
for 3 hours in 300°F (150°C) oven.

Serve with sour cream if desired.

Servings 4 – 6
Prep Time 30 Min
Cook Time 3 hours

Recipe and photo compliments Canadian Pork Recipes from Coast to Coast