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Annette's Dutch Cabbage Rolls

Healthycooking's picture
Ingredients
  Cabbage head 1 Large
  Water 2 Cup (32 tbs)
  Lean ground chuck 1 Pound
  Uncooked quick cooking rice 1 Cup (16 tbs) (Or Raw)
  Egg 1
  Chopped onion 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Canned sauerkraut 16 Ounce, drained (1 Can)
  Tomato sauce 8 Ounce (1 Can)
Directions

MAKING
1. Removing the core from the cabbage head, pull off about a dozen of the large outer leaves for stuffing and rinse in cold water.
2. From the base of each cabbage' leaf cut the heavy stem and in 2 cups of boiling water place leaves to soften.
3. Cover pan and turn off heat to let leaves steam.
4. To prepare the stuffing in a mixing bowl mix ground beef, rice, egg (optional), chopped onion and salt.
5. From the pot carefully remove cabbage leaves and put sauerkraut into the same water for a few minutes while stuffing the cabbage leaves.
6. In the center of each cabbage leaf place a heaping tablespoon of beef mixture, fold over half of leaf, tuck in both ends, roll up, enclosing the mixture and secure rolled leaf with toothpicks.
7. Removing sauerkraut from the hot water, place in a single layer in the bottom of a 2-quart casserole.
8. On the bed of sauerkraut place each roll, folded side down and pour in tomato sauce if desired.
9. Cover with a tight-fitting lid and cook over low heat for 1 hour such that cabbage rolls are firm.

SERVING
10. Serve as desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Cabbage
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
4

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