Stuffed Cabbage

July 29, 2012 at 4:12 pm Leave a comment

Another of my mother’s recipes that should not be lost.

12 cabbage leaves, approximately
1 pound meat loaf mix (a third veal, beef, and pork)
1/4 cup rice, uncooked
1 egg
1  8 ounce can tomato sauce
1  8 ounce can sauerkraut, rinsed
1 onion, chopped
1 clove garlic, minced
salt and pepper to taste
water or stock
oil for sautéing

Meat mixture
Mix meat, egg, rice, a splash of tomato sauce, salt and pepper, until well combined
set aside

Prepare cabbage
remove spine from leaves
put a scant 1/4 of meat mixture onto each leaf
roll egg-roll style
set aside
(depending on the thickness of the cabbage leaves, they may have to be par boiled to soften, for ease of rolling)

In a large pot brown onion, garlic, and some leftover chopped cabbage
add sauerkraut and tomato sauce
salt and pepper
cook down for a few minutes
remove half from pot

Layer stuffed cabbages over sauerkraut/onion mixture
top stuffed cabbage with sauerkraut/onion mixture that was set aside
cook for approximately 1 1/2 hours on stove top, or 45 minutes in a pressure cooker
add 1/2 to 3/4 cup of water to avoid scorching

Makes approximately 12

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Entry filed under: For One or Two, Low Carb, Main Course. Tags: .

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