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Whole Stuffed Cabbage Alsatian

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  Green cabbage head 1 Large
  Sour salt/Citric acid 2 Teaspoon (Available At Most Markets Or Drug Stores)
  Cold water 1⁄2 Cup (8 tbs)
  Eggs 3
  Onion 1 Large
  Lean ground beef 3 Pound
  Uncooked long grain white rice 1⁄4 Cup (4 tbs)
  Red wine 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Ground pepper 1 Teaspoon
  Canned sauerkraut 29 Ounce (Undrained)
  Canned tomatoes 16 Ounce (Undrained)
  Tomato soup 10 3⁄4 Ounce
  Dark brown sugar 1 Cup (16 tbs), firmly packed
  Golden raisins 1 Cup (16 tbs)
  Red wine 1⁄2 Cup (8 tbs)
  Carrots 2 Large, thinly sliced on the diagonal
  Gingersnaps 12

To prepare cabbage: Make cuts around cabbage stem with paring knife.
Steam stem side down in colander over 2 to 3 inches boiling water 10 to 12 minutes, or until leaves are pliable and will not break when rolled.
Drain and separate leaves.
Scrape heavy vein from each leaf to make it lie flat.
For filling: Dissolve sour salt in water in small bowl.
Puree eggs with onion in food processor or blender.
Combine beef, rice, wine, salt and pepper with 2 to 3 tablespoons dissolved sour salt and onion-egg puree in large bowl and blend well.
The filling should be strongly seasoned and tart to the taste, or its flavor will be flat compared to that of the sauce.
For sauce: Combine sauerkraut, tomatoes, soup, sugar, raisins, wine and carrot in large bowl and mix well.
To assemble: Spread out cheesecloth square.
Place 6 to 7 cabbage leaves in slightly overlapping circle with stem ends facing outer edge of circle.
Cover center with large cabbage leaf.
Spoon half of filling into centers of leaves, gently spreading toward outer edges but leaving about 2 inch border of cabbage leaves.
Cover with second smaller layer of leaves and spread with 2/3 of remaining filling.
Make third layer of leaves and cover with remaining filling.
Hold 2 corners of cheesecloth with each hand and bring edges together to reshape leaves into form of whole cabbage.
Tie securely with string and cut off any excess cheesecloth above string.
Break any remaining cabbage pieces into bottom of 6- to 8-quart Dutch oven.
Place cheesecloth-covered cabbage, rounded side up and tied side down, in pot and cover with sauce.
Bring to simmer over medium heat, reduce heat to low, cover and cook 1 1/2 hours, basting occasionally.
Remove cabbage and place rounded side up in ovenproof serving dish.
Remove cheesecloth.
Cut cabbage into 8 wedges.
Preheat oven to 350°F.
Discard cabbage pieces from bottom of Dutch oven.
Add crushed gingersnaps to remaining sauce.
Cook over medium heat until gin-gersnaps are dissolved and sauce is thickened.
Taste and adjust seasonings.
Spread sauce evenly over and between wedges.
Cover with foil tent and bake 20 minutes.
Remove foil and bake an additional 25 minutes, basting once or twice during baking.

Recipe Summary

Main Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 166 Calories from Fat 43

% Daily Value*

Total Fat 5 g7.4%

Saturated Fat 1.6 g8.1%

Trans Fat 0 g

Cholesterol 40.6 mg13.5%

Sodium 376.4 mg15.7%

Total Carbohydrates 21 g6.8%

Dietary Fiber 2.1 g8.5%

Sugars 12.4 g

Protein 10 g19.8%

Vitamin A 17.1% Vitamin C 25.5%

Calcium 3.8% Iron 8.8%

*Based on a 2000 Calorie diet

Whole Stuffed Cabbage Alsatian Recipe