Cabbage Rolls Made With Sauerkraut

Serve the cabbage rolls over mashed potatoes.

Cabbage rolls come from Eastern Europe. Russians, Czechs, Germans, Hungarians, Polish and Slovaks all have their own version of the cabbage roll. Prepare this dish for a pot luck or family gathering.

Cabbage

Blanch a whole cabbage to soften up the leaves in boiling salted water. Allow the cabbage to cool. Remove the outer leaves and core of the cabbage.

Stuffing

Cabbage rolls are stuffed with a meat mixture of ground pork or beef. Add cooked rice, onions, garlic and spices. Place a spoonful of the meat stuffing mixture onto a cabbage leaf. Fold the sides of the cabbage leaf over the stuffing and then roll the cabbage roll away from you, making a nicely tucked in roll.

Baking

Cook the rolls in a Dutch oven over low heat so that the flavors meld together. Line the Dutch oven with one-third of a can of sauerkraut. Place a layer of cabbage rolls over the surface. Top the rolls with the remaining sauerkraut. Cover them with a can of tomato juice. Cover the Dutch oven and bake in a 350 degree oven for one to one and a half hours.

References

• Canadian Living: Comforting Cabbage Rolls
• Food Network: Cabbage Rolls