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Stuffed Cabbage Rolls

Talk about healthy! If the ground beef is lean or venison is used, this dish has relatively few fat grams.





List of Ingredients



• 1 recipe My Basic Meatloaf
  
• 1 medium head cabbage
  
• 1 can sauerkraut, rinsed if desired
  
• 1 large can tomato sauce
  






Instructions



1. Prepare meatloaf.
   
2. In a large pot, bring 2 quarts water to a boil. Place the head of cabbage in the water. As they soften, peel off the large outside leaves, about 10-12. Allow leaves to cool slightly for easy handling. Remove remaining cabbage from water. Drain water from pot.
   
   
3. Chop remaining cabbage. Place about half in bottom of pot. Add 1/2 can sauerkraut. Add half the tomato sauce.
   
4. Using about 1/3 cup, place meat mixture on cabbage leaf. Roll into a nice tight roll, tucking ends in and securing with a toothpick. Repeat for remaining leaves.
   
5. Place rolls on top of cabbage in pot. Combine remaining cabbage, kraut and sauce and place on top of rolls.
   
6. Bring to the boil. Reduce heat to simmer and cook for about an hour.
   
7. Serve with rice, mashed potatoes, or noodles.
   






Final Comments


Notes: This may also be done in the oven. I bring the cabbage, sauerkraut and tomato sauce to a boil and let it simmer while I make the rolls. Then I place half in the bottom of a greased baking dish, add the rolls, and top with remaining cabbage mixture. Cover the baking dish with foil. Bake at 350 degrees for 1-1 1/4 hours.

If there are leftovers with 1-2 cabbage rolls, I crumble the meat mixture and mix it into the cabbage. This concoction is one of my favorite stews.