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"The belly rules the mind."--Spanish Proverb

STUFFED CABBAGE or FILTUS KRAUT Recipe

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This recipe for STUFFED CABBAGE or FILTUS KRAUT is from From Our Hearts & Table The Bungart Family 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:  
¾ lb. ground pork
1 large onion minced
¾ ground beef
3 T. shortening
2 T. salt
1 large head cabbage
1-T. paprika
1 large can sauerkraut
½ tsp. black pepper
8 c. tomato juice
2/3 cup raw rice, or raw barley
2 T. minced garlic
or 2 tsp. garlic powder
3 T. chopped flat leaf parsley
Directions:
Directions:
You can use all ground beef if you choose.

Core cabbage and place in enough boiling salted water to cover. With a fork in one hand and a knife in the other keep cutting off the leaves as they become wilted. Drain, trim and discard thick center vein of each cabbage leaf using only the tender part.

Saute onion and garlic in shortening. Add ground meat, seasonings, and rice; mix well. Place a tablespoon of meat filling on each cabbage leaf and roll, tuck in edges.

Using a med.-large roasting dish, place layer of cabbage rolls on bottom, layer about an inch of sauerkraut over the cabbage rolls. Continue to layer using all cabbage rolls and sauerkraut. Pour tomato juice over cabbage rolls/ sauerkraut. Cover and bake at 350 degrees for 1-1/2 to 2 hours or until rice is tender.
This is even better warmed the next day and the next.
Number Of Servings:
Number Of Servings:
12-14
Preparation Time:
Preparation Time:
3-4 HOURS

 

 

 

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