Stuffed Cabbage
Stuffed Cabbage


Stuffed Cabbage

3/4 lb. each ground pork & beef
2 tsp. salt
1 Tbsp. paprika
1/2 tsp. black pepper
3/4 lb. rice, washed well
1 lg. onion, minced
3 Tbsp. shortening
1 lg. head cabbage
1 sm. can sauerkraut
1 #2 can tomato juice
1/2 pt. sour cream

Core cabbage and place in enough boiling water to cover with a fork in one hand and
a knife in the other, keep cutting off the leaves as they become wilted. Drain. Trim
thick center vein of each cabbage leaf. Brown onion in shortening. Add to meat,
seasonings and rice; mix well. Place a tablespoon of filling on each cabbage leaf
and roll, tuck in edges. Place in pot and cover 2/3 full with water. Arrange
sauerkraut on top. Add tomato juice. Cover and cook slowly for about 1 1/2 hours or
until rice is tender. Pour sour cream on top and cook 5 minutes.


Stuffed Cabbage

1 lg. head green cabbage
1/2 c. parboiled rice
1 lb. hamburger
1 tsp. salt
1/4 tsp. pepper
1 (14 1/2 oz.) can stewed tomatoes
1 tsp. brown sugar
1 tsp. vinegar
1 (8 oz.) can tomato sauce

Remove core from cabbage. Fill 8 quart pan 3/4 full of water; heat to boiling. Place
cabbage in hot water, cut side up. Using two large spoons gently separate leaves, as
outer leaves soften slightly. Drain 12 leaves in colander. Trim ribs of leaves very
thin. Reserve remaining cabbage for another day. Meanwhile, cook rice as label
directs. 2. In bowl combine cooked rice, hamburger, salt and pepper. Divide mixture
into 12 cylinder shapes and place on cabbage leaves. Fold in 2 sides then starting
from unfolded end, roll up jelly roll fashion. 3. In a 12 inch skillet, stir stewed
tomatoes, tomato sauce, brown sugar and vinegar. Add cabbage rolls, seam side down.
Bring to boil over high heat. Reduce heat to low, cover, simmer 40 minutes
occasionally spooning sauce over cabbage roll.

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