Cabbage Rolls in Creamy Bacon Sauce

A new take on an old-fashioned favorite!

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Servings 6

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ingredients 14
Prep Time 45 min
Total Time 1 hr 15 min

Ingredients

1: large head cabbage, core removed

1: lb extra-lean (at least 90%) ground beef

1/3: cup uncooked instant white rice

1/3: cup milk

1: egg

1: teaspoon Worcestershire sauce

1/2: teaspoon salt

1/4: teaspoon pepper

1: cup beef broth

1/2: teaspoon caraway seed

1/2: cup milk

1/2: cup sour cream

1: tablespoon all-purpose flour

1/4: cup cooked bacon pieces (from 2.1-oz package)

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Directions

1 Fill 5- to 6-quart Dutch oven half full of water. Heat to boiling. Place whole cabbage in water, core side down. Cover; cook 2 to 3 minutes, turning over once, or until leaves can be removed from head. With slotted spoon remove cabbage from water. With tongs, carefully remove 6 leaves from head. Save remaining head of cabbage for later use. Shave or trim part of the thick rib from each leaf. Return leaves to water; cook 2 to 3 minutes or until wilted.
2 In medium bowl, mix ground beef, uncooked rice, 1/3 cup milk, the egg, Worcestershire sauce, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Spoon about 1/3 cup of the ground beef mixture on thick end of each cabbage leaf. Roll up, tucking sides in. Place filled cabbage leaves in 12-inch skillet, seam side down. Add broth and caraway seed. Cover; heat to boiling. Reduce heat; simmer 25 to 30 minutes or until thermometer inserted in center of ground beef mixture reads 160°F.
3 With slotted spoon, place cabbage rolls on serving platter; cover to keep warm. In small bowl, mix 1/2 cup milk, the sour cream, flour, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper with wire whisk. Pour into skillet. Cook and stir over medium heat until thick and bubbly. Serve sauce over cabbage rolls; sprinkle with bacon.