November 6, 2012 § Leave a comment
Makes about 8 cabbage rolls
1 whole head cabbage, about 4 pounds
1 large onion, chopped
2 tablespoons butter
3/4 pounds ground chuck
3/4 pounds ground sirloin
1 1/2 cups cooked rice
1 teaspoon finely chopped garlic
1 teaspoon salt
1/4 teaspoon black pepper
2 pounds sauerkraut
1 can chicken stock
Heat oven to 350 degrees.
Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 10 leaves.
Chop the remaining cabbage and place it in the bottom of a casserole dish or Dutch oven.
Sauté the chopped onion in butter in a large frying pan until tender, add the garlic and sauté for another minute. Then remove from and let it cool.
Mix cooled onions with beef, pork, rice, garlic, salt and black pepper until well combined. Don’t over-mix or the meat will become tough.
Place about 1/2 cup of meat on each cabbage leaf close to the stem end. Fold the short edge over, tuck in the sides and continue to roll until you have a neat little package.
Place the cabbage rolls on top of the chopped cabbage in the casserole dish or Dutch oven, pack the sauerkraut on top, seasoning each layer with salt and pepper. If you have any left-over cabbage leaves you can place them over the top. Add the chicken stock, cover and place in the oven. Bake for 1-1/2 hours or until cabbage is tender and meat is cooked.
Serve hot with good bread.