May 10, 2012

Stuffed Cabbage Rolls


I recently learned about stuffed cabbage and all its goodness and I wish someone had clued me in earlier. I really, really enjoy this dish. It takes a little bit of time to get it all together, but after making this dish a few times it has become much easier and only takes about 30 minutes to put together. Once everything is assembled, it just simmers in a dutch oven for three hours, filling the house with mouth-watering smells.

Stuffed Cabbage Rolls
1 large cabbage
1 lb ground beef
1 C cooked rice
2 T minced onion
1 T paprika
salt and pepper, to taste
1 can (14.5 oz) sauerkraut
1 can (15 oz) tomato sauce
1 C water

Carefully remove the core of the cabbage with a paring knife. In a large saucepan filled two-thirds of the way with water, place the cabbage inside and bring to a boil until the outer leaves begin to loosen. Take the cabbage out of the water, remove any softened leaves, and return the cabbage to water. Repeat this process until all of the leaves are removed.

While the cabbage is boiling, make the filling. In a large mixing bowl, combine the ground beef, rice, minced onion, paprika, and salt and pepper. Mix together until evenly combined and then gather a small handful of the meat mixture and shape into a roll. Continue until all of the mixture has been shaped.

Cover the bottom of a dutch oven with half of the sauerkraut and set aside.


Take the largest of the softened leaves and one at a time, remove the center stalk from the leaf, place a roll of meat inside, and tightly wrap with the cabbage leaf. Place each roll, seam side down in the dutch oven on the sauerkraut. After all of the rolls have been made, you can chop the remaining cabbage leaves and spread on top of the rolls.

In the bowl that had the meat mixture, stir tomato sauce, water, and remaining sauerkraut together and then pour over the cabbage rolls.

Place the dutch oven on the stove over medium heat until the mixture begins to bubble, then reduce the heat to a simmer and cook for three hours. Check on rolls after 2 hours in the event that the water has evaporated. If so, add 1/2 C water so that rolls do not burn or stick.

Makes 9-12 rolls


2 comments:

  1. Although stuffed cabbage is a common dish in our family, I never tried it with sauerkraut. I belive a slowcooker should be good for making it. I am going to give it a try :))

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    Replies
    1. You'll have to let me know your thoughts after you make it!

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