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Cabbage Rolls
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donna berryman


  • 1 large head of cabbage (not compacted or trimmed
  • 1 lb (.5 kg). ground beef
  • 1 cup (225 ml) raw rice
  • 1 medium onion, chopped
  • salt and pepper, to taste
  • 1 16 oz (448 grm). package sauerkraut (more if you like the flavor)
  • 1 14-1/2 oz (406 grm). can stewed tomatoes
  • 4 slices bacon
  • Bring a large pot of water to a boil.
  • Add cabbage and bring back to a boil.
  • As cabbage cooks, begin to break off leaves and remove from pot.
  • While preparing cabbage, cook rice according to package directions.
  • Mix cooked rice, ground beef (raw), onion, salt and pepper.
  • Place 1 tbsp (15 ml) of rice/beef mixture in cabbage leaf and roll up.
  • Place 4 strips of bacon in the bottom of a heavy pan.
  • Place a layer of cabbage rolls on top.
  • Top with a layer of sauerkraut.
  • Continue to layer until all cabbage rolls and sauerkraut are used.
  • Pour can of stewed tomatoes over top.
  • Cover and bring to a boil.
  • Reduce heat and cook several hours (the longer cooked the better).
  • Do not stir while cooking, but be careful not to burn.
This recipe was given to me by a neighbor whose grandmother was Hungarian. She stated that she always served it with potato pancakes. These cabbage rolls have a strong flavor. They freeze well.

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