Stuffed cabbage

Stuffed cabbage

Ingredients/Components

• salt - 2 tsp
• egg - 1 item
• paprika - 1 Tbsp
• pepper - 1/2 tsp
• ground beef - 2 lb
• tomato juice - 1 item
• Minute rice
• green pepper, chopped - 1/4 c
• celery, chopped - 1/4 c
• head cabbage - 1 item
• ground pork - 1 lb
• can sauerkraut - 1 item
• or 2 onions, chopped - 1 item
• or 3 cloves garlic, chopped - 2 item

How to make stuffed cabbage:

Brown onion in 1 tablespoon oil. Mix pork, beef, rice, green pepper, onions, celery, garlic, egg, paprika, salt and pepper together. I freeze my head of cabbage or cut out core and pour boiling water into hole and simmer until leaves wilt. Remove leaves, one at a time, and slice off thick vein. Place a spoonful of meat mixture on each cabbage leaf and roll up, tucking in sides. In a large pan or crock-pot, make a bed of half a can of sauerkraut and place cabbage rolls on top. Cover with rest of sauerkraut. Cover with tomato juice. Bring to a boil. Turn down heat and simmer for 2 hours; more, if in a crock-pot. Can be frozen but be sure to cook first.

Recipe categories: Side dish, Main dish, Ground beef.