Recipe

Beef Stuffed Cabbage Rolls Recipe

	Pat2me / All my dishes 6 months, 4 weeks ago Here's another from the Woman's Day Encyclopedia of Cooking, circa 1968. I always disliked cabbage rolls because every dish I saw was loaded with tomoto sauce. These are more on the savory side with the unusual addition of sauerkraut. Serve with so... More Prep:45m Cook:45m Servings:5	Pat2me
	nottomatosaucycabbagerolls

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Ingredients

1 lb ground beef

1/2 C uncooked rice

1 medium onion, minced

2 garlic cloves, minced

1 egg

Salt and pepper

1 green cabbage with tight leaves, about 4 lbs

1 can of jar of suerkraut, rinsed (jar's better)

1 lb, 12 oz. can peeled, whole tomatoes

1/4 C butter

1 1/2 Cups boiling water

Directions

Mix first 5 ingredients, 2 tsp salt and dash of pepper

Core the cabbage to a depth of about 3"

Put cabbage in boiling water over high heat

With tongs, carefully remove about 20 leaves as they wilt. When cool enough to handle remove coarsest part of rib from cabbage leaves and reserve them

Cool remaining cabbage and coarsely chop with reserved ribs

Put half of chopped cabbage in a large kettle

Put a spoonful of meat mixture in center of each leaf and roll up, tucking ends under.

Place on chopped cabbage in kettle

Top with remaining chopped cabbage, sauerkraut, tomatoes (breaking up with spoon a bit) and butter

Add boiling water, season with salt and pepper

Bring back to boiling, cover and then simmer for 45 minutes

Serve with a dollop of sour cream

This recipe says 5 servings, I don't ever remember eating more than 3 by myself and I reheated them for leftovers, sometimes freezing them first.

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