Stuffed Cabbage Rolls

Name: Stuffed Cabbage Rolls
Ingredients: 1 1/2 lb. lean ground beef or 3/4 lb. lean beef and 3/4 lb. ground pork; 2 Tbsp. salt; 1 Tbsp. paprika; 1/2 tsp. black pepper; 1 c. raw rice; 1 large onion, chopped fine; 3 Tbsp. olive oil; 1 large head cabbage; 1 small can or 1 c. sauerkraut; 1 (No. 2) can tomato juice; 1/2 pt. sour cream (optional)

11 ingredients

12 steps

Ingredients

1 1/2 lb. lean ground beef or 3/4 lb. lean beef and 3/4 lb. ground pork
2 Tbsp. salt
1 Tbsp. paprika
1/2 tsp. black pepper
1 c. raw rice
1 large onion, chopped fine
3 Tbsp. olive oil
1 large head cabbage
1 small can or 1 c. sauerkraut
1 (No. 2) can tomato juice
1/2 pt. sour cream (optional)

Directions

1

Freeze the head of cabbage for 3 days.
2

Thaw thoroughly and cut off leaves.
3

Trim thick center vein of each leaf.
4

Brown onion in olive oil.
5

Add to meat, seasonings and rice; mix well.
6

Place a tablespoon of filling on each cabbage leaf and roll, tucking in edges.
7

Place rolls in large Dutch oven.
8

Add enough water so that rolls are 2/3 covered in water.
9

Arrange sauerkraut on top; add tomato juice.
10

Cover and cook slowly for about 1 1/2 hours or until rice is tender.
11

Pour sour cream on top and cook 5 more minutes.
12

Serves 6 to 8.