Tuesday, July 12, 2005

Delicious Stuffed Cabbage


2 heads of green cabbage
ground meat
1 large onion, diced
1 cup of rice
1 can or bag of saurkraut
1 large can of tomato sauce
garlic powder

Cut the stem out of the cabbage - about 1 inch. (It lets the water in to soften.) Boil until tender. Usually when the leaves start to fall off it is done.

While the cabbage is boiling, start cooking your rice. Put two cups of water in a sauce pan on high heat. When water boils, add rice. Cover. Cook over medium heat for about 15 minutes. When water is gone, reduce heat, stir and let simmer 3-5 minutes. Take rice off heat and set aside.

In a large bowl, add ground meat, onion, cooked rice, salt, pepper and garlic powder until all ingredients are well blended. Put in refrigerator.

When cabbage is done, remove from water. Be careful, it is very hot. Put cabbage on a large plate. Let cool.

Remove cabbage leaves at stem area one at a time. When you have about 5 leaves start rolling. Take meat mixture out of refrigerator. Give yourself enough room. Start putting meat onto leaves. Put enough meat in edge of leaf, roll the sides in. Then roll the leaf together.

Cover bottom of a large baking dish with tomato sauce to prevent sticking. Layer cabbage rolls in a single line in the dish. Cover with your favorite tomato sauce.

Drain saurkraut. Spread on top of cabbage rolls. Cover with lid or aluminum foil. Cook at 350 degrees for about 1 1/2 hours.

By Karen G.


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