A delightful twist on traditional cabbage rolls, featuring a savory bacon and rice filling wrapped in tender cabbage leaves.
Chop the bacon and onion into small pieces.
Chilling the bacon slightly makes it easier to chop.
In a skillet, cook the bacon and onion over medium heat until the onion is translucent and the bacon is soft.
Stir occasionally to prevent sticking.
Add the dill and salt to the skillet, then mix in the cooked rice. Let the mixture cool.
Cooling the filling makes it easier to handle.
Remove the cabbage leaves and blanch them in boiling water for 2-3 minutes to soften.
Blanching helps the leaves become pliable for rolling.
Place a spoonful of filling on a cabbage leaf, fold the sides in, and roll tightly. Repeat for all leaves.
Ensure the rolls are tightly packed to prevent unrolling during cooking.
Arrange the rolls in a greased casserole dish. Pour the tomato sauce over the rolls and sprinkle with paprika and black pepper.
Cover the rolls evenly with sauce for consistent flavor.
Cover the dish with aluminum foil and bake at 325°F for 2 hours, checking occasionally to ensure they don't dry out.
Add a splash of water if the sauce thickens too much.
Serve the cabbage rolls warm, garnished with fresh dill if desired.
Pair with a side of mashed potatoes or a fresh salad for a complete meal.
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