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Associa Family Cookbook Volume III | 149 Filling 1. Lightly fry the rice with the chopped onions and shredded carrot in 1 tablespoon of olive oil until the onions become translucent. Remove from heat and set aside. 2. Add the ground beef, ground pork or turkey, egg, salt, and pepper to a large bowl and mix. Incorporate rice mixture and set aside. Cabbage 1. Cut the bottom of the cabbage about 1 centimeter to allow the leaves to detach easily from the core. 2. Place the cabbage in a large pot filled with water. Cover and turn heat to high. 3. Bring to a boil and then reduce the heat to medium. Continue to cook for about 3-5 minutes until the leaves become green and firm yet pliable. 4. Remove cabbage from the water and place on a cutting board until it's cool enough to handle. 5. With kitchen tongs, detach the leaves one by one until only the small portion of the cabbage around the core is left. 6. Shred the remaining cabbage around the core and set aside. 7. Go back to your detached leaves and cut the thick stem or membrane from the back of each leaf with a paring knife. Assembly 1. Preheat oven to 350°F. 2. Oil a baking dish with 1 tablespoon of olive oil and layer with shredded cabbage. Set aside. 3. Scoop 2 tablespoons of the meat filling into the bottom half of a cabbage leaf. 4. Fold up the bottom part of the cabbage leaf. Then, fold the sides, and roll forward until the cabbage leaf completely covers the filling. 5. Repeat with remaining cabbage leaves and filling. 6. Layer cabbage rolls in the prepared baking dish, sprinkling paprika, dried oregano, and smoked bacon between layers. 7. Add just enough water to submerge each layer of rolls. Cover and bake for 1½ hours. 8. Remove from oven. Uncover, and bake another 15-20 minutes. 9. Serve with sour cream, horseradish, and polenta. Enjoy! directions Cabbage is regarded as one of the most nutritious vegetables and is thought to have strong anti-aging and anti-cancer properties.

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