Stuffed Cabbage

Posted by jerseyjan at recipegoldmine.com 7/19/01 9:53:12 am

Sauce:
1 large (32 ounce) can sauerkraut , washed
1 large (29 ounce) can peeled tomatoes, crush with the juice
1 can tomato soup
Brown sugar, to taste
Kielbasi, sliced
1 package stuffed cabbage, cabbage rolls pulled apart (if frozen)

Mix the tomatoes, soup and sugar. Taste for sweetness. Place 1/2 of squeezed out kraut on bottom of pot, or baking dish. Place cabbage rolls and sliced kielbasi over kraut. Top with remaining 1/2 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 degrees F for about 2 hours.

Serve with sour cream.

Cabbage Rolls:
I use all pork, fine ground, about 5 pounds
3 medium heads cabbage, cored, and steamed
    for about 20-25 minutes - gently pull apart leaves -
    slice off thick core end
2 1/2 cups 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 and seasonings. Add some water if too dry. Roll in cabbage leaf, tucking in both ends.