Leslie's Aunt Gladdy's Stuffed Cabbage Rolls
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1 head cabbage
- 16 ounces sauerkraut
- 2 lbs ground chuck
- 1 cup rice
- 2 eggs
- 1 large onion, diced
- 2 (28 ounce) cans tomato puree
- salt & pepper
- oregano
- caraway seed
- garlic powder
- brown sugar, to taste*
- 1 teaspoon butter
- water, if needed
directions
- Parboil cabbage for 10 minutes; drain and let cool enough to handle. Gently peel cabbage leaves from the cabbage (around 12-16 depending on how big you make the meat rolls) and if needed cut hard core out of center of leaves.
- Mix hamburger, eggs, onion and rice together. Set aside. Rinse sauerkraut and chop up leftover cabbage. Add chopped up cabbage to sauerkraut. Add caraway seed, to taste. Stir in 1/2 can of the puree and brown sugar to taste. Put in bottom of greased roaster pan. Set aside.
- Put hamburger mixture in leaves, roll up (all sides), and stick a toothpick in the cabbage to hold together. Keep layering the cabbage rolls until all are in the pan. Add oregano and a little garlic powder to taste with butter to rest of tomato puree (also a little sugar if desired *I use brown sugar splenda). I put spices in a little at a time in the tomato puree and taste to get it just right) and pour over cabbage rolls. You may need a little water to make sure the tomato sauce doesn't cook down too much (rinse out tomato puree can to get all of it). Bake covered at 350° in bottom rack of oven for 1 to 1/12 hours, till all cabbage is tender.
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RECIPE SUBMITTED BY
Lesl1e
Marietta, Ohio