Stuffed Cabbage Recipe - Cooking Index
Stuffed Cabbage Recipe - Cooking Index
| 1 | Cabbage | |
| 1 lb | 454g / 16oz | Ground beef |
| 1/2 lb | 227g / 8oz | Sausage meat |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Black pepper |
| 1 cup | 160g / 5.6oz | Cooked rice |
| 1/2 teaspoon | 2.5ml | Thyme |
| 1/4 teaspoon | 1.3ml | Allspice |
| 1 | Sauerkraut | |
| 1 | Onion - chopped | |
| 1 | Canned tomatoes - chopped or ground |
Remove twelve large leaves from cabbage. Blanch one minute and drain. Mix ground beef, sausage, rice, salt, pepper, thyme, and allspice. Divide into twelve parts and shape each into a log two inches shorter than a cabbage leaf. Place one meat log lengthwise on each cabbage leaf. Fold one side over meat, then fold ends over, and finally fold remaining side. Place, seam side down, in a single layer in large, shallow baking dish.
Mix onions with sauerkraut and spread over cabbage rolls. Pour tomatoes over all. Bake at 350F for 1 to 1-1/2 hours, until meat is cooked through.
Source:
Elizabeth Powell
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