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Karl Malden's Stuffed Cabbage




Source of Recipe


Mr. Malden


List of Ingredients




1 large head cabbage

1 1/2 pounds lean ground chuck

1 cup cooked rice

1 to 2 cloves garlic, minced

1 small onion, chopped fine

1 egg, beaten

4 tablespoons tomato juice or chili sauce

16-ounce package sauerkraut, rinsed

1 cup fresh or canned tomato, chopped

1 onion, sliced

8-ounce can tomato sauce

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/3 cup brown sugar

Recipe



Parboil cabbage for 5 to 10 minutes in large pot of boiling water until leaves are soft and pliable. Remove 12 leaves, and reserve remaining cabbage for another use.

Mix ground chuck, rice, garlic, chopped onion, egg and tomato juice or chili sauce (the coarse-style ketchup, not a hot sauce).

Place a leaf (outside down) on a cutting board or other flat surface. (If the rib is very thick, cut a slit in it.) Put a generous 2 tablespoons of filling on the rib end of the leaf, and roll, folding edges in like an envelope, until you have a neat packet.

Place six filled leaves, with seams down, in a heavy 2-quart saucepan or casserole with a cover. Cover with half the sauerkraut, tomato and sliced onion.

Fill remaining leaves and repeat layers. Mix together the tomato sauce, salt, pepper and brown sugar and pour over top.

Cover and bake in 325-degree oven for 3 hours.

SERVES 4-6