Cabbage Rolls III recipe

All Recipes Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage

Ingredients

1 pound lean ground beef
1 pound ground sausage
1 onion, finely chopped
¾ cup uncooked white rice
1 cup water
salt to taste
ground black pepper to taste
1 large head cabbage
1 (32 ounce) jar sauerkraut

Nutrition Info

318.5 calories
carbohydrate: 16.8 g
cholesterol: 55.2 mg
fat: 21.8 g
fiber: 3.5 g
protein: 15 g
saturatedFat: 8.1 g
servingSize: -
sodium: 705.3 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, combine the ground beef, sausage, chopped onion, rice, water, and salt and pepper.

  2. Bring a large pot of water a boil. Separate 12 to 15 large cabbage leaves from the head, and place in boiling water. Boil until soft, approximately 2 to 3 minutes. Remove from water, and set aside.

  3. Into the center of each leaf, place a small amount of the meat mixture. Fold in the sides, and roll up from the bottom. Secure with a toothpick.

  4. Place a layer of sauerkraut in the bottom of a large pot. Arrange cabbage rolls in a single layer over the sauerkraut. Cover with remaining sauerkraut. Pour in enough water to cover the rolls. Bring to a boil, lower heat, and simmer for 90 minutes.

Recipe Yield

12 servings

Recipe Note

These cabbage rolls are what my mother used to make without tomato sauce. Serve with sour cream.

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