Stuffed Cabbage
Stuffed Cabbage is an moderately easy dinner. Made with 3 lb. ground chuck, 1 large and 1 small can tomato sauce, 1 large can tomatoes, 1 large can sauerkraut, rinsed with water and 1 large onion, diced, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Core cabbage and cook in water until leaves separate.
Cut off hard part of each cabbage leaf.
Cook rice 10 minutes.
Rinse and drain.
Mix meat, rice, eggs, onion, salt and pepper.
Put about 2 or 3 tablespoons meat mixture on cabbage leaf.
Roll up and tuck in both ends.
Layer in large cooking pot.
Put tomatoes with juice over cabbage rolls, then sauerkraut, then tomato sauce. Cover all with water.
Sprinkle pepper on top.
Cover and bring to boil.
Reduce heat and cook about two hours, until cabbage is tender.
May be frozen.
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