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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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For this satisfying dish, cabbage leaves are stuffed with a seasoned mixture of rice, ground beef, pork and ham. They are then laid on a bed of sauerkraut and simmered to completion. This is the best stuffed cabbage recipe I've ever tried. Ingredients:
1 large head cabbage |
1 pound lean ground beef |
1/2 pound ground pork |
1/2 pound ground ham |
1 cup uncooked long-grain white rice |
1 onion, finely chopped |
1 egg |
1/2 teaspoon garlic powder |
1 teaspoon salt |
1 teaspoon coarse ground black pepper |
1 pound sauerkraut |
1 cup tomato juice |
water to cover |
Directions:
1. Place cabbage in the freezer for a few days. The night before making the rolls, take it out to thaw.
2. In a large bowl, combine the beef, pork, ham, rice, onion, egg, garlic powder, salt and pepper. Mix well. Form meat mixture into oblong balls, using 1/2 cup of the mixture at a time. Then, wrap a cabbage leaf around each ball.
3. Spread the sauerkraut in the bottom of a large pot, then layer cabbage rolls on top, placing them seam-side down. Pour tomato juice over rolls, then add enough water to cover. Bring to a boil, then reduce heat to low and simmer for about 3 hours, adding more water as necessary.
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