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Cabbage Rolls




Source of Recipe


glenda and jgarcia
glenda "

Here's how I make my cabbage rolls:
Cabbage Rolls
1 large head cabbage
1 lb. ground beef
1 lb. hot Italian sausage
2 cloves garlic, minced
1 medium onion chopped
salt and pepper to taste
1 tsp. of crushed red pepper flakes
1/2 cup white rice
2 slices of bread, crumbled
1/2 cup milk
2 eggs well beaten
1 lb. sauerkraut, undrained
2 large cans diced tomatoes
1 32oz. can of tomato sauce

In a large pan of boiling water place the cabbage (that's been cored) so the cabbage is floating in it. Cook until leaves start to soften and can be pulled away easily. Chop up any cabbage that is not used
Mix together the meat, add onions, garlic, salt and pepper, egg, rice, bread crumbs and milk. Mix it well.
Place a small amount of meat mixture in the middle of the cabbage leaf. Fold up like an envelope.
Layer the cabbage, cabbage rolls, saurkraut and tomatoes ending with the saurkraut on top. Pour the cup of sauce over the top and if needed add water.
Cover with foil and bake for 1 1/2 hours at 350.

jgarcia "

My recipe for cabbage rolls is not quite as involved as glenda's. This recipe can be made in a crockpot or slow cooker with good results.
Stuffed Cabbage Rolls
8 lg. cabbage leaves
1 lb. lean ground beef
1 c. cooked rice
1/4 c. chopped onion
1 egg, slightly beaten
1 tsp. salt
1/4 tsp. pepper
10 oz. can condensed tomato soup
Cook leaves in boiling, salted water a few minutes to soften; drain well.
Combine beef, rice, onion, egg, salt and pepper with 2 Tbsp. soup. Divide meat mixture among cabbage leaves; roll and secure with toothpicks or string. Place cabbage rolls in skillet; pour remaining soup over. Cover; simmer over low heat about 40 minutes, stirring often and spooning sauce over rolls.