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Grandma's Stuffed Cabbage Recipe

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This recipe for Grandma's Stuffed Cabbage is from Home Cooking, 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:  
1.5 lbs of meatloaf mix
1 medium sixed head of cabbage
1 - 32oz. jar of sauerkraut
1 lb. of smoked kielbasa
1 - 14.5oz. can of diced tomatoes
1 - 32oz. carton of chicken broth
1 egg
¼ c of dried instant white rice
¼ onion
¼ c flour
3 T butter
2-3 garlic gloves
fresh parsley
water
salt/pepper to taste
Directions:
Directions:
To make cabbage rolls:
Boil/steam head of cabbage - repeat if cabbage leaves become too stiff to roll. Mix egg, meatloaf mix and rice until evenly mixed. Chop ¼ onion, crush garlic gloves, slice kielbasa in 2-3 inch pieces, drain tomato juice from can and rinse ½ the jar of sauerkraut. Evenly layer the bottom of the crockpot with sauerkraut, onion, smashed garlic and diced tomatoes. Roll meat mixture into the soft cabbage leaves (about palm sized). Layer rolls on the bottom of the crockpot and place a few pieces of kielbasa between cabbage rolls. Spring sauerkraut and diced tomatoes on cabbage rolls. Continue layering rolls until finished (should yield 12-14 rolls with 2-3 layers). Pour chicken broth into crockpot and add parsley leaves. If necessary, add water until all rolls are covered. Add salt and pepper to taste. Cook on low for 6 hours.
To make roux:
About ½ hour before finished, ladle out as much liquid as possible. On stove top, melt and brown butter. Slowly add flour until thick (might not use all the flour). Add the hot liquid to the roux and continuously whisk until the liquid is thickened. Once thickened, pour it back into the crockpot to finish cooking. Serve & enjoy!

Stuffed cabbage always tastes better on the 2nd day!

 

 

 

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