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Stuffed Cabbage




Source of Recipe


David


List of Ingredients




Stuffed Cabbage

1 med-size head of cabbage
1 (1-lb 13-oz) can sauerkraut
2 c (about 1-lb can) tomatoes
1 lg onion, sliced
1/3 c sugar
½ tsp rosemary
¼ tsp oregano
1 lb ground beef
½ c raw rice
1 lg onion, finely chopped (1 cup)
1 ½ tsp salt
1 tsp celery salt
¼ tsp pepper
Dash of cayenne
2 tbsp melted bacon drippings or fat



Recipe



Remove core of cabbage head; pull off & discard any imperfect outside leaves; starting at core end, remove 8 large cabbage leaves by gently loosening 1 at a time from head; with paring knife trim heavy stalks or veins until even with leaf. (Use remaining cabbage for another meal.) Steam cabbage leaves, covered, in small amount of boiling water for 8 minutes; remove; drain; set aside. Combine sauerkraut, tomatoes, sliced onion, sugar, rosemary & oregano in medium-size bowl; set aside. Combine meat, rice, chopped onion, salt, celery salt, pepper, cayenne & drippings or fat in medium-size bowl; toss together lightly with 2-tine fork. DO NOT over mix. Spoon equal amounts of meat mixture onto center of each cabbage leaf; fold opposite edges over; then fold top & bottom edges; fasten with wooden picks. Place, folded side down, in 13"x9"x2" baking dish, alternating rolls with saved sauerkraut mixture; cover tightly. Bake in moderate oven (375°F) 1 hour; remove cover; continue baking 30 minutes.

Makes 8 rolls