Salty Tangy Sour Cabbage Rolls - Perfect for a Holiday Dinner.
Measure and rinse the rice under cold water to remove the starch from the rice. Drain well and add to a medium size mixing bowl.
Add finely diced onion to the mixing bowl with the rice.
Add ground pork, salt and pepper to the mixing bowl. Cut the pork into the rice mixture and mix well.
Prepare the cabbage by removing from the package. Remove the core of the cabbage. Peel the leaves from the cabbage and set aside in a large bowl. Try to keep the brine in the bowl.
To create the cabbage rolls, remove the spine of the cabbage leaf. Cut the cabbage into 3" x 4" triangles.
Please a teaspoon of the rice mixture on to the base of the cabbage triangle. Roll the base over the mixture, tuck the sides of the triangle into the center and continue to roll the cabbage triangle. A finished roll should be about 1/2 the size of your small finger.
Place the roll into the outside edge of a large (6 - 8 quart) pasta pot with strainer. Continue preparing the cabbage rolls. Place the rolls around the pot working towards the center of the pot. Keep the rolls tightly packed.
Once complete, place some of the remaining cabbage trimmings on top of the cabbage rolls in the pot to provide a cover for the rolls. Add the remaining brine to the pot.
Boil salted water in a separate pot. Once boiled, pour over and fill the cabbage roll pot until all the cabbage rolls and trimmings are covered.
Bring to the water to a boil again then turn down to low and simmer for 3 - 4 hours. Check occasionally and top up with hot water to ensure all the cabbage is covered during cooking.
To serve, pour off the water, remove the top layer of cabbage trimmings. Remove from the cabbage roll pot and put in serving dish.