- 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.
- Serves 6
- Serve with cornbread and baked apples for dessert.