Stuffed Cabbage

Name: Stuffed Cabbage
Ingredients: 1 loose head of cabbage; 1 can sauerkraut, drained; 1 can tomatoes; 1 lb. lean ground beef; 1/2 lb. lean ground pork; 1 Tbsp. worcestershire sauce; 1/3 c. uncooked rice; 1 medium onion, chopped; 1 egg; salt and pepper to taste

10 ingredients

7 steps

Ingredients

1 loose head of cabbage
1 can sauerkraut, drained
1 can tomatoes
1 lb. lean ground beef
1/2 lb. lean ground pork
1 Tbsp. worcestershire sauce
1/3 c. uncooked rice
1 medium onion, chopped
1 egg
salt and pepper to taste

Directions

1

Mix all ingredients (except cabbage, tomatoes and sauerkraut) together.
2

Pull leaves from cabbage; trim vein from leaves and wilt in hot water.
3

Make meat mixture into balls and roll in cabbage leaves.
4

Drain sauerkraut; place a layer in bottom of baking dish, then a layer of cabbage rolls.
5

Pour tomatoes over rolls; put remaining sauerkraut on top.
6

Bake at 350° for 1 1/2 hours or until done.
7

Can be cooked on stove top also.