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Nick Palko Old Country Stuffed Cabbage




Source of Recipe


Buddy Cookbook


List of Ingredients




The sauce:
1 large (32 oz.) can sauerkraut , washed
1 large (29 oz.) can peeled tomatoes, crush with the juice
1 can tomato soup
Brown sugar, to taste
Kielbasa , sliced
Package stuffed cabbage, cabbage rolls pulled apart (if frozen)

Mix the tomatoes, soup and sugar. Taste for sweetness.
Place ½ of squeezed out kraut on bottom of pot, or baking dish. Place cabbage rolls and sliced kielbasi over kraut. Top with remaining ½ of squeezed kraut. Pour sauce over. You may have to add some water to gently cover.
Cook on stove 2 hours on low to medium or bake at 400 for about 2 hours.
Serve with sour cream.

For the cabbage rolls:
I use all pork, fine ground, about 5 lbs.
3 medium heads cabbage, cored, and steamed for about 20-25 min. Gently pull apart leaves. Slice off thick core end.
2 1/2 c white rice, cooked according to directions on box
4 onions, diced, fried till very brown
3-4 cloves fresh minced garlic
salt and pepper

Mix pork, rice, onions, garlic, seasonings. Add some water if too dry.
Roll in cabbage leaf, tucking in both ends.


Recipe