Papa Ray's Cabbage Rolls

The vinegar in these cabbage rolls, our multi-generation tradition, made me flee when I was a child, but as an adult, I can't get enough of them. The savory flavors from the bacon and butter, meld beautifully with the acid from the vinegar to make one of my now-favorite foods. We were raised believing these were German as Papa Ray's parents were German immigrants, but as we now know, this is likely a recipe from Poland or Ukraine. 

• 1 head of cabbage
• 1 pint Cider Vinegar (2 cups). Use 3 cups to the boil pot if you're a vinegar lover like my husband Terry. 
• 3 cups of your favorite rice, prepared as the package directs. If your head of cabbage is small, two cups will do. 
• 1 pound Bacon, diced
• 1 stick of Butter (1/4 cup)
• 1 large Onion, diced (about 275 grams)
• Pepper to taste

Make it!

1. Use a knife to remove the core of the cabbage. 
2. Put your cored cabbage (cored side down) into a big stock pot (that has a lid). Add Salt (1 teaspoon) and add one pint (two cups) of vinegar (white or apple cider is fine). If the vinegar doesn't cover the cabbage, add enough water to cover. Turn burner to medium heat and cover the pot. NOTE: Like Grandma Loreth, Papa Ray would put a plate on top of the cabbage and then put a big rock on the plate before adding the lid to keep the floating head of cabbage submerged, but we've found it's not necessary. Even floating, the cabbage will soften up just as well. 
3. Bring the water to a simmer over medium heat. Check the pot now and then. You're looking for when the leaves start to soften/separate. 
4. Once the cabbage leaves start to separate from the head, use tongs to carefully pull the leaves from the head. Place on a cooling rack placed in a cookie sheet to catch the drippings. If you find some leaves aren't ready, let it cook until you can pull each leaf off the head. Allow to cool.
5. While the cabbage leaves are cooling, make your rice following the package instructions EXCEPT don't let it finish cooking. If your recipe calls for 20 minutes, don't cook more than 10 to 15 minutes. This will prevent your rice mixture from getting mushy as it cooks later inside the cabbage roll. Remove from burner when done. 
6. RESERVE VINEGAR WATER FROM THE BOIL. Set aside and let cool.  
7. Put the rice into a large mixing bowl and add Butter and Pepper to taste. 
8. While the rice is cooling, cook the diced bacon and diced onion in a skillet until cooked through (but not crunchy). Pour the contents of the skillet over the rice, drippings and scrapings included. Stir gently to combine (don't over stir or the rice will break down and become gummy). 
9. Grab one cooled cabbage leaf and cut out the tough rib. Place a big spoon of filling at the end, roll, tuck the sides to make an even 'runway' and roll the cabbage up securing the filling inside Place seam down on a platter as you keep rolling the rest of the leaves. 
10. IF YOU DON'T WANT TO USE THE TRADITIONAL METHOD TO STEAM, SKIP TO THE ALTERNATIVE STEPS BELOW. Find a large stock pot (with a lid) and a temperature safe plate in the bottom of the pot. Find something to put in the bottom of the pot so the rolls do not sit on the bottom of the pot. You're going to steam the rolls, NOT boil them ... so create any kind of base that allows you to keep a good level of liquid that doesn't touch the rolls. It doesn't have to be pretty -- just purposeful. we've used a few plates, a steamer basket turned upside down under a dinner plate, a pie pan, a baking dish. Whatever you have. You're only working to create a steamer out of your stock pot. Just be sure it's temperature safe so it doesn't shatter. 
11. Place the cabbage rolls into the stock pot (on your base so they don't sit on the bottom), and pour enough of the reserved vinegar water so that the water comes almost to the top of your base (so the bottom layer of rolls isn't sitting in the liquid). Cover your pot and turn your head to medium/low to simmer. Your pot should be generating steam, but not boiling dry quickly.
12. Watch the pot to ensure there is always water in the base. Don't let it go dry!
13. Keep covered, and keep liquid in the base, until the cabbage leaves soften to fork tender. Don't cook too long or the cabbage will fall apart. Just find your sweet spot and make a note for the future. About an hour is how long we steam them. 
14. Enjoy hot, with salted butter and fresh ground pepper. 

ALTERNATIVE METHOD TO THE TRADITIONAL POT STEAMING

1. Preheat oven to 325 degrees.
2. Place the cabbage rolls into a large baking dish (sprayed with non-stick spray), pour 1 cup of reserved vinegar water over them, and dot with butter. 
3. Place into preheated oven, cover with foil and bake for about 90 minutes. They are done when the cabbage is fork tender or to the level you prefer. 
4. Enjoy hot, with salted butter and fresh ground pepper.