Ingredients: |
Ingredients: 1 large onion, chopped
2 lbs meatloaf mix (can also use ground beef)
4 eggs
½ cup uncooked rice
1 head cabbage, cooked
2 64 oz bottles tomato juice
2 tsp sugar
2 32 oz packages sauerkraut, drained
2 tsp each salt and pepper
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Directions: |
Directions:Boil cabbage until soft. Leaves will begin to peel away, remove and drain on a plate as remaining cabbage continues to cook.
In a small skillet, sauté onions in olive oil until slightly soft and lightly browned. Set aside to cool.
Combine bottles of tomato juice in large bowl, add sugar and mix well.
Mix together rice, meatloaf mix, eggs and onions - mix well, best to do this by hand. Add salt and pepper, mix again. Form oval shaped meatballs (enough to use all the cabbage leaves if possible).
In a free standing roaster, cover the bottom with tomato juice to start. Take cooled cabbage leaf, and stuff with a meatloaf mixture. Roll the cabbage tightly end to and and tuck in sides. Layer each cabbage roll on the bottom of the pan, seam side down.
Once first layer is complete, pour enough tomato juice to cover all cabbage rolls and add sauerkraut on top. Add additional layers as needed, covering with remaining tomato juice and sauerkraut.
Cook at 325ºF for 1-2 hours until meat is fully cooked and rice is tender.
Serve as is or over mashed potatoes. |
Personal
Notes: |
Personal
Notes: This recipe seems to cook best in Grammy's roasting oven. I've tried it in the crockpot and oven, neither come out nearly as well.
If you have extra meat but run out of cabbage leaves, you can make these into small meatballs and cook with the cabbage rolls. Just make sure they are covered by tomato juice so they don't dry out. Grammy called these porcupine balls. She would make these for us if we didn't like the cabbage.
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This recipe for Grammy's Cabbage Rolls is from