Serbian Stuffed Cabbage

Name: Serbian Stuffed Cabbage
Ingredients: 1 pound ground beef; 1 large onion, chopped; 1 medium head cabbage (about 3 pounds); 1/4 cup uncooked long grain rice; 1 teaspoon salt; 1/4 teaspoon pepper; 1 can (8 ounces) sauerkraut, undrained; 2 tablespoons canola oil; 2 tablespoons all-purpose flour; 1-1/2 cups water; 2 tablespoons paprika; 1 can (8 ounces) tomato sauce; 1 teaspoon salt; 1/2 teaspoon pepper

14 ingredients

4 steps

Ingredients

1 pound ground beef
1 large onion, chopped
1 medium head cabbage (about 3 pounds)
1/4 cup uncooked long grain rice
1 teaspoon salt
1/4 teaspoon pepper
1 can (8 ounces) sauerkraut, undrained
2 tablespoons canola oil
2 tablespoons all-purpose flour
1-1/2 cups water
2 tablespoons paprika
1 can (8 ounces) tomato sauce
1 teaspoon salt
1/2 teaspoon pepper

Directions

1

In a skillet, brown beef and onion; drain and set aside. In a Dutch oven or large kettle, bring 2 quarts of water to a boil. Add cabbage; simmer 6-8 minutes. Remove wilted cabbage leaves with a fork; drain and cool.
2

Meanwhile, in a saucepan, add rice to 2 cups boiling water; when water comes to a boil again, remove from the heat. Drain and rinse. Add rice to beef; season with salt and pepper. Remove the large vein from 12 large cabbage leaves.
3

Line bottom of another large kettle with half of the remaining small cabbage leaves; cover with half of the sauerkraut. Place 1 tablespoon of meat mixture on each large cabbage leaf. Fold sides over and roll leaf up tightly lengthwise; tuck loose ends under and place seam side down on top of sauerkraut. Repeat with remaining large leaves and meat mixture. Cover with remaining sauerkraut and small cabbage leaves.
4

For gravy, combine the oil and flour in a small saucepan. Add remaining ingredients and cook over medium heat until slightly thickened; pour over cabbage leaves. Simmer gently over low heat for 1-1/2 to 2 hours, shaking kettle occasionally to prevent sticking.