{"id":285,"date":"2016-11-06T13:13:33","date_gmt":"2016-11-06T20:13:33","guid":{"rendered":"http:\/\/olivereats.ca\/?p=285"},"modified":"2016-11-06T13:13:33","modified_gmt":"2016-11-06T20:13:33","slug":"cabbage-rolls","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2016\/11\/06\/cabbage-rolls\/","title":{"rendered":"Cabbage Rolls"},"content":{"rendered":"<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">2 cups rice cooked<\/li>\n<li class=\"ingredient\">salt<\/li>\n<li class=\"ingredient\">pepper<\/li>\n<li class=\"ingredient\">Clove of garlic<\/li>\n<li class=\"ingredient\">Cayenne pepper<\/li>\n<li class=\"ingredient\">Seasoning salt<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li class=\"ingredient\">1 lb bacon, chopped and fried crisp<\/li>\n<li class=\"ingredient\">1 lg onion, chopped<\/li>\n<li class=\"ingredient\">Cabbage leaves, cooked<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>2 cups water<\/li>\n<li>1\/2 cup vinegar<\/li>\n<li>1\/2 cup butter<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol class=\"instructions\">\n<li class=\"instruction\">\n<p class=\"p1\"><span class=\"s1\">Saut\u00e9<span class=\"Apple-converted-space\">\u00a0 <\/span>onion in bacon fat.<\/span><\/p>\n<\/li>\n<li class=\"instruction\">\n<p class=\"p1\">Add along with bacon to cooked rice with seasonings.<\/p>\n<\/li>\n<li class=\"instruction\">Mix thoroughly.<\/li>\n<li class=\"instruction\">Layer cabbage leaves in large buttered casserole dish.<\/li>\n<li class=\"instruction\">Brush with melted butter.<\/li>\n<li class=\"instruction\">Add layer of rice.<\/li>\n<li class=\"instruction\">Top with cabbage leaves.<\/li>\n<li class=\"instruction\">Heat sauce ingredients and pour over before baking.<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to Pam Alloway\u00a0for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[18],"tags":[],"class_list":["post-285","post","type-post","status-publish","format-standard","hentry","category-vegetarian"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-4B","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/285"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=285"}],"version-history":[{"count":2,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/285\/revisions"}],"predecessor-version":[{"id":287,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/285\/revisions\/287"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=285"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=285"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=285"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}