Cabbage rolls (golubtsi)



1 whole cabbage
1 pound ground beef
1/2 pound ground veal
3/4 cup chopped onion
1/2 cup packaged precooked rice
1 egg, beaten
1 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces)
tomatoes or sauerkraut
1/3 cup bouillon or meat broth
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
sour cream
Remove core from cabbage. Place whole head in a large kettle filled with boiling water. Cover; cook 3 minutes. Remove softened outer leaves. Repeat until all large leaves have been removed (about 20 leaves). Cut thick center stem from each slice. Saute meat with onion 5 minutes. Remove from heat. Stir in rice, egg, 1 teaspoon salt, and 1/4 teaspoon pepper. Place 3 tablespoons meat mixture on each cabbage leaf. Roll each leaf, tucking ends in toward center. Place each roll seam side down in a large skillet or Dutch oven. Lay bacon slices over top of cabbage rolls. Mix tomatoes, bouillon, sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour over cabbage rolls. Cover; simmer about 1 hour, turning occasionally. Serve warm with the sour cream.

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