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home > recipes > meat > stuffed cabbage rolls
Serves 8. 1 large cabbage 8 ounces sauerkraut 2 pounds lean ground beef 1 cup cooked rice 2 eggs 1 small onion -- finely chopped 2 tablespoons plain dry bread crumbs 1 teaspoon salt 1/2 teaspoon pepper 1 bay leaf 16 ounces canned whole tomatoes -- undrained, broken up 15 ounces tomato sauce 1/2 cup raisins 6 gingersnap cookies -- crumbled 1/4 cup dark brown sugar 1/4 cup lemon juice 6 peppercorns Bring large pot of water to a boil- place large bowl of cold water next to stove With small sturdy knife, carefully remove as much of the cabbage core as possible. Place cabbage, core side down, in boiling water. Boil 10 min. As the leaves cook and turn translucent, separate them one by one from the head with a knife and fork and place in cold water. Continue till you have 16 leaves. Set aside. Drain cabbage head and cool under cold running water. Coarsely chop cabbage head, returning chopped cabbage to the pot. Top cabbage with sauerkraut. In medium bowl, combine beef, rice, eggs, onion, bread crumbs, salt and pepper with a large spoon or hands till well blended. Drain cabbage leaves. Cut out and discard a 2 inch V-shaped wedge from the thick bottom vein of each leaf. Place about 1/3 cup of filling on each leaf. Fold the bottom part of the leaf over filling. Fold up the sides and continue up to enclose the filling completely. Arrange cabbage rolls in two layers on top of sauerkraut in pot. Tuck in the bay leaf. In large bowl, combine the tomatoes, tomato sauce, raisins, gingersnaps, brown sugar, lemon juice, peppercorns and 1 cup water. Pour over cabbage rolls. Bring to a boil over medium high heat. Reduce heat to low, cover and simmer 1 1/2 to 2 hours or till cabbage is tender and rolls are cooked through. To serve place on platter and top with some sauce. Serve with remaining sauce.

Stuffed Cabbage Rolls


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keyword: stuffed
keyword: cabbage
keyword: rolls
ethnicity: eastern european
recipes for meat
recipes by goomba38
Email Address:
(posted May 4, 2006)

Serves 8.

1 large
cabbage
8 ounces
sauerkraut
2 pounds
lean ground beef
1 cup
cooked rice
2
eggs
1 small
onion -- finely chopped
2 tablespoons plain
dry bread crumbs
1 teaspoon
salt
1/2 teaspoon pepper
1
bay leaf
16 ounces canned whole tomatoes -- undrained, broken up
15 ounces
tomato sauce
1/2 cup raisins
6
gingersnap cookies -- crumbled
1/4 cup dark
brown sugar
1/4 cup
lemon juice
6 peppercorns

Bring large
pot of water to a boil- place large bowl of cold water next to stove With small sturdy knife, carefully remove as much of the cabbage core as possible.

Place
cabbage, core side down, in boiling water. Boil 10 min. As the leaves cook and turn translucent, separate them one by one from the head with a knife and fork and place in cold water. Continue till you have 16 leaves.

Set aside.

Drain cabbage head and cool under cold running water. Coarsely chop cabbage head, returning chopped cabbage to the
pot. Top cabbage with sauerkraut.

In medium bowl,
combine beef, rice,
eggs, onion, bread crumbs, salt and pepper with a large spoon or hands till well blended. Drain cabbage leaves. Cut out and discard a 2 inch V-shaped wedge from the thick bottom vein of each leaf. Place about 1/3 cup of filling on each leaf. Fold the bottom part of the leaf over filling. Fold up the sides and continue up to enclose the filling completely.

Arrange
cabbage rolls in two layers on top of sauerkraut in
pot. Tuck in the bay leaf.

In large bowl,
combine the tomatoes,
tomato sauce, raisins, gingersnaps, brown sugar, lemon juice, peppercorns and 1 cup water. Pour over cabbage rolls.

Bring to a
boil over medium high heat. Reduce heat to low, cover and simmer 1 1/2 to 2 hours or till cabbage is tender and rolls are cooked through.

To serve place on platter and top with some
sauce. Serve with remaining sauce.


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