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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cabbage Rolls Recipe

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This recipe for Cabbage Rolls is from The Lazarchik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large head cabbage
1 teaspoon salt
1 large onion, chopped
1 tablespoon butter
1 pound ground beef
1/2 pound ground pork or sausage
1 egg, beaten
1 teaspoon paprika
1/2 teaspoon black pepper
1 tablespoon salt
1/2 cup rice, uncooked
2 cans (15 oz.) sauerkraut with liquid
1 can (15 oz.) tomato sauce (or 2 cups homemade)
Directions:
Directions:
In a 5 quart Dutch oven, placed cored cabbage in enough boiling water (with 1 teaspoon salt) to almost cover cabbage. As leaves wilt, cut them away and remove from water. Sauté onion in butter and set aside.

In large mixing bowl, combine meat, egg, seasonings, onion, and rice and mix well. When all leaves have been removed from the cabbage, pour water from Dutch oven. Put one can of sauerkraut in bottom of Dutch oven and set aside. Remove the thick vein on the back of each cabbage leaf. Place 1 tablespoon of meat mixture into leaf; fold one side of leaf over mixture and roll. Tuck in other end of leaf and secure with toothpick. Place in Dutch oven on top of sauerkraut. Repeat until all leaves are used. Pour the other can of sauerkraut on top of cabbage rolls and top with tomato sauce. Add enough water to cover. Cook two hours on low heat on top of stove.

 

 

 

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