Ingredients: |
Ingredients: 1 large head of savoy cabbage
1 pound ground pork (or other ground meat)
1 cup cooked long-grain rice
1/2 cup sweet onion, finely chopped
1/3 cup fresh parsley, minced
1 large egg
1 1/2 cups sauerkraut, drained and divided
3 cans (5.5 ounces ea.) spicy hot V8 juice
1 can (14 ounces) tomato sauce
1 can (14 ounces) diced tomatoes with juice
1 tablespoon apple cider vinegar
2 teaspoons sugar
1 tablespoon smoked paprika
4 garlic cloves, pressed
Sea salt, to taste
Fresh ground pepper, to taste
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Directions: |
Directions:Boil entire cabbage for 5 minutes. Let cool. Carefully remove larger leaves and place on paper towels to drain. Chop remaining cabbage and save.
Mix together ground meat, rice, onion, parsley, egg, 1/2 cup of sauerkraut, 1/2 can of V8 juice, salt and pepper. Refrigerate for half an hour. Combine the tomato sauce, diced tomatoes, remaining V8, sugar, vinegar, paprika, garlic, salt and pepper in a large saucepan and simmer.
Preheat oven to 375 F. Place some of the filling at the center base of the leaf, about half an inch from the edge. Fold the leaf over the stuffing until it is completely covered. Fold in the sides and continue to roll until you have a neat little package. Place chopped cabbage and remaining sauerkraut in a large, sprayed casserole dish. Arrange stuffed cabbage rolls on top. Top with tomato sauce and bake for 45 minutes. Let sit 5 minutes before serving. |
This recipe for Saucy Stuffed Cabbage is from