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Prep Time: 20 Minutes Cook Time: 90 Minutes |
Ready In: 110 Minutes Servings: 12 |
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These cabbage rolls are what my mother used to make without tomato sauce. Serve with sour cream. Ingredients:
1 pound lean ground beef |
1 pound ground sausage |
1 onion, finely chopped |
3/4 cup uncooked white rice |
1 cup water |
salt to taste |
ground black pepper to taste |
1 large head cabbage |
1 (32 ounce) jar sauerkraut |
Directions:
1. In a large bowl, combine the ground beef, sausage, chopped onion, rice, water, and salt and pepper.
2. Bring a large pot of water a boil. Separate 12 to 15 large cabbage leaves from the head, and place in boiling water. Boil until soft, approximately 2 to 3 minutes. Remove from water, and set aside.
3. Into the center of each leaf, place a small amount of the meat mixture. Fold in the sides, and roll up from the bottom. Secure with a toothpick.
4. Place a layer of sauerkraut in the bottom of a large pot. Arrange cabbage rolls in a single layer over the sauerkraut. Cover with remaining sauerkraut. Pour in enough water to cover the rolls. Bring to a boil, lower heat, and simmer for 90 minutes.
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