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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Stuffed Cabbage Recipe

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This recipe for Stuffed Cabbage is from Our Family Heritage Cookbook, 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 medium cabbage
1 can (28 ounces) sauerkraut, divided
1/2 pound ground beef
1/2 pound pork
1/2 cup rice cooked
1 t. salt
1/2 t. pepper
1 egg
1 chopped onion
2 garlic cloves minced
1 T. Hungarian paprika
1/4 T. cayenne pepper
1 can small can diced tomatoes, undrained
1 can of tomato juice
1 T. caraway seed (opt.)
Directions:
Directions:
Core the cabbage and boil in a large pot: remove the softend leaves, repeat until all leaves are removed, set aside.

Spoon 1/2 of the sauerkraut into a baking dish.

In a large bowl combine the beef, pork, rice, salt, pepper, rice, 1/2 the onion and egg. Mix well

Place about 3 T. of meat in the center of each cabbage leaf. Roll up, tucking in the sides. Place rolls seam down on the sauerkraut in the backing dish; repeat until you use up all the meat.

Chop up the remaining cabbage: place over rolls and sprinkle with remaining ingredients; cover with the tomatoes and tomato juice .

Bake at 325 for 1 hour and 45 minutes
Personal Notes:
Personal Notes:
Some like this dish with a spoonful of sour cream on top. On a personal note I also add about 1/2 cup of uncooked rice over the tomatoes.

 

 

 

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