Beef Stuffed Cabbage Rolls
From pat2me 16 years agoIngredients
- 1 lb ground beef shopping list
- 1/2 C uncooked rice shopping list
- 1 medium onion, minced shopping list
- 2 garlic cloves, minced shopping list
- 1 egg shopping list
- salt and pepper shopping list
- 1 green cabbage with tight leaves, about 4 lbs shopping list
- 1 can of jar of suerkraut, rinsed (jar's better) shopping list
- 1 lb, 12 oz. can peeled, whole tomatoes shopping list
- 1/4 C butter shopping list
- 1 1/2 Cups boiling water shopping list
How to make it
- 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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