Hometown Recipes
Bacon Stuffed Cabbage
1 large whole head green cabbage
1 large whole head red cabbage
4 quarts water
2 tablespoons IGA salt
1 pound thick-sliced IGA bacon, cut crosswise into 1/4-inch
strips
1 3/4 pounds onions (about 3 medium), thinly sliced
3/4 cup whipping cream (fat free half and half can be
substituted)
2 tablespoons plus 2 teaspoons chopped fresh sage
1 teaspoon fennel seeds
1/4 cup IGA olive oil
Using sharp knife, cut deep cone-shaped incision into bottom
of each cabbage; remove cores. Bring 4 quarts water and salt
to boil in large saucepan. Add whole green cabbage and cook
until leaves soften, about 7 minutes, turning occasionally.
Transfer cabbage to colander and drain, cut side down. Gently
pull off 8 leaves. Trim thick ribs from leaves. Repeat with
whole red
cabbage. Cook bacon in heavy large skillet over medium heat
until crisp, stirring occasionally, about 15 minutes. Using slotted
spoon, transfer bacon to paper towels. Reduce heat to medium-low.
Discard all but 2 tablespoons bacon drippings from skillet. Add onions
and sauté until tender and just beginning to brown, about 20 minutes.
Add cream, sage and fennel seeds. Simmer over medium heat until cream
thickens, stirring occasionally, about 10 minutes. Stir in bacon. Season
to taste with salt and pepper.
Preheat oven to 350°F. Butter heavy large baking sheet. Place 1
cabbage leaf on work surface. Spoon scant 1/4 cup onion mixture onto
center of leaf. Fold bottom of leaf over filling. Fold in sides.
Continue rolling to enclose filling. Repeat with remaining cabbage
leaves and onion mixture. Arrange packages seam side down on prepared
baking sheet. Brush tops with olive oil. Cover baking sheet with foil.
(Can be prepared 1 day ahead. Refrigerate.) Bake packages until heated
through, about 25 minutes.
Makes 16.