Cabbage Rolls
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)
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.
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.
0 comments