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Cabbage Rolls

by - March 25, 2017

Ingredients

2 heads of cabbage

Filling
2 cups long grain rice, scalded
2 lbs lean ground beef
1 lb fresh lean pork sausage
2 small onions, minced
4 eggs, beaten
1 cup water
4 teaspoons salt
2 teaspoons fresh ground black pepper
2 teaspoons paprika
1 garlic clove, minced

Stewing Sauce
2 quarts sauerkraut
2 (28 ounce) cans canned tomatoes
4 cups tomato juice
1⁄8 cup dried onion flakes
8 tablespoons sugar
2 teaspoons salt
1⁄4 teaspoon fresh ground black pepper
1⁄4 teaspoon paprika
1 lb bacon, cooked
2 lbs sausage, smoked (optional)

Preparation

To prepare cabbage leaves:  Heat a generous amount of salted water in a large pan. Core cabbage, heat in salt water till leaves separate.

Remove each leaf and drain in colander.

FILLING
To scald rice: Heat a generous amount of water, more that enough to cover the rice, in a heavy pan that will hold the heat. Bring water to a full boil, add rice. Cover and let stand for at least 5 minutes.

Rinse with cold water, draining with sieve. Mix scalded rice, ground beef, pork sausage, onions, eggs, water, salt, pepper, paprika and garlic.

Now fill the cabbage leaves with filling mixture; folding leaves.

STEWING SAUCE
Mix group together sauerkraut, canned tomatoes, tomato juice, onion flakes, sugar, salt, pepper, paprika and smoked sausage (cut into 1 inch pieces). Bring to a boil, simmer 5 to 10 minutes.

Preheat oven to 350°F.

TO ASSEMBLE
Line a roaster with: sauce, layer of cabbage rolls, more sauce, sprinkle with bacon crumbs, layer of cabbage rolls, more sauce, sprinkle with bacon crumbs etc.

Cover roaster, and once all comes to a kind of a boil, reduce temperature to about 300°F so it doesn't boil over.

Cook about 2 more hours.


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