Stuffed Cabbage Rolls

submitted by goomba38
Serves 8.

1 large cabbage
8 ounces sauerkraut
2 pounds lean ground beef
1 cup cooked rice
2 eggs
1 small onion -- finely chopped
2 tablespoons plain dry bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
16 ounces canned whole tomatoes -- undrained, broken up
15 ounces tomato sauce
1/2 cup raisins
6 gingersnap cookies -- crumbled
1/4 cup dark brown sugar
1/4 cup lemon juice
6 peppercorns

Bring large pot of water to a boil- place large bowl of cold water next to
stove With small sturdy knife, carefully remove as much of the cabbage
core as possible. Place cabbage, core side down, in boiling water. Boil
10 min. As the leaves cook and turn translucent, separate them one by one
from the head with a knife and fork and place in cold water. Continue till
you have 16 leaves. Set aside. Drain cabbage head and cool under cold
running water. Coarsely chop cabbage head, returning chopped cabbage to
the pot. Top cabbage with sauerkraut. In medium bowl, combine beef, rice,
eggs, onion, bread crumbs, salt and pepper with a large spoon or hands
till well blended. Drain cabbage leaves. Cut out and discard a 2 inch
V-shaped wedge from the thick bottom vein of each leaf. Place about 1/3
cup of filling on each leaf. Fold the bottom part of the leaf over
filling. Fold up the sides and continue up to enclose the filling
completely. Arrange cabbage rolls in two layers on top of sauerkraut in
pot. Tuck in the bay leaf. In large bowl, combine the tomatoes, tomato
sauce, raisins, gingersnaps, brown sugar, lemon juice, peppercorns and 1
cup water. Pour over cabbage rolls. Bring to a boil over medium high
heat. Reduce heat to low, cover and simmer 1 1/2 to 2 hours or till
cabbage is tender and rolls are cooked through. To serve place on
platter and top with some sauce. Serve with remaining sauce.


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