This recipe is old world comfort food. It takes a bit to put together but worth the effort. Perfect to take to potlucks or to make ahead and freeze. Simple yet incredibly flavorful, these rolls will become a requested meal by your whole family.
heat rice, chicken broth and water to boiling, reduce heat, cover and simmer for 15-20 minutes until rice is done. set aside.
Boil a large pot of salted water. Remove core from cabbage head and put head into boiling water. Leave in for about 5 minutes until tender but not mushy and remove cabbage. Immediately run cold water into the head of cabbage to cool and peel the outer layers of cabbage off until you reach any still raw. Place cabbage head back into the boiling water and repeat until all large leaves are removed and ready for wrappng. Set aside.
Brown ground beef with 1/2 of the onion, 1 clove of garlic and Worcestershire sauce. Drain and combine with the cooked rice. Stir in parmesan cheese and parsley, add salt and pepper to taste.
In a small skillet, cook bacon with 1/4 of the onion until brown and crispy. Add crushed tomatoes and remaining clove of garlic. Simmer for 2-3 minutes then set aside.
Melt butter with the remaining 1/4 of onion until the onion is translucent.
In a 9x13 pan lined with aluminum foil put half of the bacon tomato mixture.
To make the cabbage rolls, take one cabbage leaf and place 1-2 spoons of the beef & rice mixture onto one end of the leaf. Tuck in the sides of the cabbage over the filling and then roll the cabbage around the filling like a burrito. Place the roll seam side down in the pan. Continue until all filling is gone.
pour the remaining tomato bacon mixture over the rolls making sure they are evenly covered. Pour the butter onion mixture over everything. Cover with a few remaning cabbage leaves and then cover with aluminum foil.
Bake for 3 hours in a 350 degree oven. Uncover and remove cabbage leaves from the top. Enjoy...