Stuffed Recipes > Cabbage >
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Stuffed Cabbage w/Sauerkraut
1 pound of ground pork
3/4 cup of half cooked rice
1/3 cup of diced boiled ham
2 eggs, lightly beaten
1 onion, finely chopped
1/2 clove garlic, crushed
1 teaspoon of salt
Freshly ground black pepper
8 large whole cabbage leaves
2 tablespoons of butter
1 1/2 pounds of sauerkraut, flaked with a fork
1/2 pound of bacon, sliced
1 1/2 cups of water
1 cup of sour cream
Combine the ground pork, rice, ham, eggs, onion, garlic, salt, and pepper and mix thoroughly. Simmer the cabbage leaves in salted water for 4 minutes.
Drain and cool. Place a portion of the meat mixture on each cabbage leaf and roll into a neat package by tucking in the sides and securing with a thread.
Butter a deep casserole. Add 1/2 the sauerkraut and top with the stuffed leaves. Arrange the bacon on top and cover with the remaining sauerkraut. Add the water, cover, bring to a boil and simmer gently for 1 1/2 hours. Spoon on the sour cream, heat thoroughly and serve hot. 4 servings |
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