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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 12 |
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My husband came up with this recipe to recreate a childhood favorite. It has quickly become a New Years tradition in our family. Ingredients:
2 lbs lean ground beef |
1 lb ground lean pork |
1 1/4 cups white rice |
1 large onion |
1 large green bell pepper |
3 eggs |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 large head cabbage |
1 (48 ounce) can tomato juice |
2 (32 ounce) jars sauerkraut |
Directions:
1. Cabbage Leaves: Remove the core with a knife and steam over boiling water for about 10 minutes. Remove from the steamer and separate outer leaves that are soft enough to remove from the head. Return to the steamer to soften more leaves and continue until all leaves are soft.
2. Filling: Mix all the other ingredients except tomato juice and Sauer Kraut together.
3. Assemble the cabbage rolls by placing about a third to a half cup of meat mixture in the hollow of a deveined leaf with the enda that was near the core towards you. Fold the end nearest you away and fold the sides inches
4. Layer Sauer Kraut, cabbage rolls, and any remaining cabbage leaves in a very large pot and pour tomato juice over the top.
5. Bring to a boil and then reduce heat. Simmer several hours or all day. These are even better the next day!
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