Uncle John's Stuffed Cabbage
Soup 'n Salads
Spuds 'n Veges
1-1/2 lb ground beef
1 cup rice
1 cup water
1 tsp salt; 1/4 tsp pepper
1 Tbsp sugar
1 large onion sliced into rings
1 small onion chopped
2 cloves of garlic (crushed)
2 Tbsp of margarine
2 cabbage heads
2 cups sauerkraut with juice (14 oz)
1 lrg can crushed tomatoes (14 oz)
1 can of tomato sauce (15 1/2 oz)
Take core out of cabbage head.
Place whole cabbage head in water until it boils
(turn off heat) and let sit for 15 minutes.
Drain. Separate leaves carefully keeping them in one piece and cut off any thick edges; set aside.
Mix together the following for meat mixture:
raw ground beef
1 cup rice
salt, pepper and sugar
small chopped onion
chopped cloves of garlic
Wrap whole leaves around meatballs loosely to allow rice to expand; put aside.
In dutch oven saute onion rings until golden.
Add krout, tomato sauce and water; mix.
Place stuffed cabbage into sauce.
Cover and simmer for about 2 hours.
This requires the largest crockpot or largest dutch oven you have.
Serve with cornbread and baked apples for dessert.
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Baked Apples Choose Golden Delicious Apples. They have a buttery mellow sweetness. Always refrigerate apples. Ingredients: 1/4 cup sugar; 1/4 tsp cinnamon; 4 (7oz ea) baking apples cored; 4 tsp butter, cut up; 1/2 cup apple juice. Directions: 1. Heat oven to 375 degrees F. 2. Combine sugar and cinnamon in small bowl. 3. Peel apples, leaving 1 inch deep cavity around center. 4. Arrange apples in 9 inch square baking dish. 5. Fill each cavity with 1 tsp butter and cinnamon-sugar. 6. Sprinkle with remaining cinnamon-sugar. 7. Add apple juice to bottom of dish. 8. Cover dish with foil and bake 25 min. 9. Uncover and spoon the apple juice over apples; bake until tender. 10.Spoon apples and apple juice on each of 4 serving plates. Makes 4 servings.
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