Ingredients: |
Ingredients: 1 head green cabbage
1 bag sauerkraut
⅔ cup chopped onion
15 oz. can tomato sauce
3 strips of bacon
Cabbage stuffing:
1 lb. ground beef
1 lb. ground pork
1 cup chopped onion
2 tsp. salt
¾ cup rice (Minute rice, white or brown) -- cooked till not quite done
2 tbsp. water
½ tbsp. paprika
½ tsp. black pepper
2 cloves garlic, chopped
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Directions: |
Directions:Core the head of cabbage and boil it for 10 min. Remove from heat, empty water and let cool.
Spread ½ of the sauerkraut in the bottom of a large roaster pan, then layer ⅓ cup chopped onions on top.
Remove and separate the cabbage leaves and cut out most of the center rib. Cut large leaves in half, down through the center rib. Put them in a bowl or on a large cutting board to get ready to assemble.
Mix the cabbage stuffing ingredients in a large bowl.
Take ⅓ cup of cabbage stuffing mix (or use an ice cream scoop and scoop out a heaping amount) and roll with both hands into a somewhat oblong meatball. Place the meatball on top of one cabbage leaf, near the end and roll the cabbage tight, tucking the ends of cabbage in on both ends as you roll.
Place the cabbage roll on top of the saurkraut and onions in the roaster. Repeat with the rest of the cabbage and meat.
Once done, layer the other half of the saurkraut over the cabbage rolls. Then layer the other ⅓ cup onions on top.
Pour the tomato sauce over the top and add enough water to nearly cover the cabbage rolls.
Lay the bacon strips on top.
Cover and bake 2 ½ hours at 375º.
Serve over mashed potatoes or Spaetzle. |
This recipe for Sarma (Cabbage Rolls) is from