Print Friendly Recipe
- 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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