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Stuffed Cabbage and Sauerkraut Recipe

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This recipe for Stuffed Cabbage and Sauerkraut is from RECIPES & REMEMBRANCES , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 cabbage leaves
1 lb. ground meat (beef, pork or combination)
2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1/2 tsp. paprika
2 tbsp. chopped onion, sautéed
1 c. rice, cooked
1 c. milk
1 tbsp. fat
1/2 c. hot water
1 egg
1 (2 lb.) jar polish-style sauerkraut
Directions:
Directions:
Blanch cabbage leaves. Combine meat, salt, pepper, garlic powder and paprika. Add cooked rice and milk and mix well. Divide mixture into as many portions as you have glanced cabbage leaves. Place a portion of meat on each leaf and roll cabbage leaf around meat fastening with a toothpick. Drain sauerkraut, melt fat in the bottom of a large sauce pan, add about 1/3 of the kraut to this. Place cabbage rolls on kraut in the pan and add remaining kraut, spreading evenly over cabbage rolls. Pour water over all. Simmer over low to medium heat for 45 minutes to and hour. May be made ahead and reheated.
Personal Notes:
Personal Notes:
Stuffed cabbage can be made many different ways, this recipe comes from my mother in-law Dorothy Kristmann.

 

 

 

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