Stuffed Cabbage

Ingredients

Sauce

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

Cabbage Rolls

• About 5 pounds finely ground pork
• 3 medium heads cabbage, cored, and steamed for about 20 to 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 until very brown
• 3 or 4 cloves garlic, freshly minced
• Salt and pepper

Instructions

Sauce

1. Mix the tomatoes, soup and sugar. Taste for sweetness. Place 1/2 of drained sauerkraut on bottom of pot or baking dish. Place cabbage rolls and sliced kielbasa over kraut. Top with remaining 1/2 of squeezed kraut. Pour sauce over. You may have to add some water to gently cover.
2. Cook for 2 hours over low to medium heat or bake at 400 degrees F for about 2 hours.
3. Serve with sour cream.

Cabbage Rolls

1. Mix pork, rice, onions, garlic and seasonings. Add some water if too dry. Roll in cabbage leaf, tucking in both ends.

Attribution

Posted by jerseyjan at Recipe Goldmine 7/19/01 9:53:12 am.