Source:

donna berryman

Serves/Makes:4

Ingredients

• 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

Preparation

• 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.

Comments

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.