Cabbage Rolls

Name: Cabbage Rolls
Total time: 7800 s
Cuisine: American
Ingredients: 1 large Head Cabbage; 1 can Sauerkraut; 2 c Tomato Juice; 1 1/2 c Rice (Cooked per package); 1 1/2 lbs Ground Beef; 1 Egg; 1 1/2 tsp Salt; 1/2 tsp Pepper; 1 Onion (Chopped fine); 1/3 c Ketchup; Butter; 2 Tbsp Green Peppers (Chopped)

Robin Keith @cook_14579459

Tucson, AZ

Catherine Yelich Zula

Robin Keith @cook_14579459

Tucson, AZ

Catherine Yelich Zula

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Ingredients

2 hours, 10 min

1large Head Cabbage
1 canSauerkraut
2 cTomato Juice
1 1/2 cRice (Cooked per package)
1 1/2 lbsGround Beef
1Egg
1 1/2 tspSalt
1/2 tspPepper
1Onion (Chopped fine)
1/3 cKetchup
Butter
2 TbspGreen Peppers (Chopped)

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Steps

2 hours, 10 min

1

Cut out core of cabbage and parboil 5-10 minutes. (Definition: Parboiling or blanching is a cooking technique in which something is partially cooked in boiling water, but removed before it is cooked all the way through)
2

Separate leaves and cut ridges off.
3

Saute onions and green peppers in a little bit of butter.
4

When cool add meat, rice, egg, ketchup, salt, and pepper.
5

Place as much meat as needed for each cabbage leaf and roll up.
6

Place 1/2 of sauerkraut on bottom of pan and place the cabbage rolls on top.
7

Cover with the rest of the sauerkraut and pour tomato juice over. Add enough water to cover.
8

Bring to boil and let simmer for 1 1/2 - 2 hours