Bring a gallon of salted water to a rapid boil in a stockpot. Remove the core of the cabbage head by cutting about a 3-inch deep cone only around the thick stem, keeping most of the head solidly intact. Place the cabbage de-cored-side down into the boiling water. Place a plate or a smaller pot on top of the cabbage head to keep it from floating. Boil until tender, soft to the touch and bright green, 15 to 20 minutes. Place in an ice water bath to stop the cooking process. Remove the damaged first couple of outside leaves and save for the bottom the pan. Then carefully remove the rest of the cabbage leaves until the head is smaller than a baseball.
Cook the bacon, saving the drippings. Place the cooked bacon into a food processor and puree. Then place into a large mixing bowl. Puree the onion and green pepper and place into the mixing bowl. Then do the same with the Parmesan. Then add the ground meats, rice, ketchup, garlic, 1 tablespoon salt, pepper, seasoning sauce and egg to the mixing bowl. Mix well. Scoop or ball into 4-ounce portions. Place the damaged outside leaves and the too-small center leaves on the bottom of a baking pan. Place a blanched cabbage leaf into one hand like a cup. Then place the ball of meat mixture in the center, pull the hard spine over the top and almost tuck into the meat, then fold the rest of the leaf around the ball.
Place in the baking pan with the folded sides down. Repeat. Place them nice and tight next to one another. Add about 1/2 cup water to the pan to help steam the cabbage rolls. Cover tightly with foil. Cook for 1 hour and 15 minutes. Drizzle with clarified parsley butter and serve.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Pauly Fohrenkamm, Nye's Polonaise Room, Minneapolis MN
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