Serbian Stuffed Cabbage
Source of Recipe
the web
List of Ingredients
1 lb. ground beef
1 large onion,chopped
1 medium cabbage(3 lbs.),cored
1/4 cup uncooked long-grain rice
1 tsp. salt
1/4 tsp. pepper
8 -ozs. sauerkraut,undrained
GRAVY; See note also.
2 tbs. vegetable oil
2 tbs. all-purpose flour
1-1/2 cups water
2 tbs. paprika
1 can tomato sauce(8-ozs.)
1 tsp. salt
1/2 tsp. pepper
Recipe
In skillet,brown beef and onion;drain and set aside. In a Dutch oven or large soup kettle,bring 2-quarts of water to a boil.Add cabbage;simmer 6-8 minutes.Remove wilted cabbage leaveswith a fork;drain and cool. Meanwhile,in a saucepan,add rice to 2 cups boiling water;when water comes to a boil again,remove from heat.Drain and rinse.Add rice to beef;season with salt and pepper.Remove the large vein from 12 cabbage leaves;Line bottom of another large kettle with half of the remaining small cabbage leaves;cover with half of the sauerkraut. Place 1 tbs. of meat on a large cabbage leaf..Fold sides over and leaf up tightly lengthwise;tuck loose ends under and place seam-side down on top of sauerkraut.Repeat with remaining leaves and meat mixture.
Cover with remaining sauerkraut and small cabbage leaves.
For gravy;combine oil and flour in a small saucepan.Add remaining ingredients and cook over medium heat until slightly thickened;pour over cabbage leaves.Simmer gently over low heat for 1-1/2 hours,shaking kettle occasionally to prevent sticking.
Yield; 12 cabbage rolls.
NOTE; Since we like a bit of gravy over the cabbage rolls,I use a large can of tomato juice. I also shred the sauerkraut and leftover cabbageleaves and sprinkle that all over rather than the large pieces.
The sauerkraut in it gives that little bite. Very,very good.
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