Sauerkraut Flavored Stiffed Cabbage Rolls
|Cabbage head||1 Large|
|Vegetable oil||25 Milliliter|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Chopped sweet red pepper/Green pepper 125 ml||1⁄2 Cup (8 tbs)|
|Lean ground beef||1⁄2 Pound|
|Ground pork||1⁄2 Pound|
|Cooked rice||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
|Sauerkraut||1 Can (10 oz)|
|Chicken stock||250 Milliliter|
Using sharp knife, remove core from cabbage.
Blanch cabbage in large pot of boiling salted water to cover for 5 to 6 minutes or until leaves are softened.
Drain; rinse under cold water, carefully separating leaves.
(If inner leaves are not softened, repeat blanching until leaves separate easily.) Drain on paper towels; set aside.
In heavy skillet, heat oil over medium-high heat; cook onion and garlic until softened, about 3 minutes.
Add red pepper; cook until softened, about 1 minute.
Transfer to large bowl and set aside.
In same skillet, cook beef with pork until browned, about 5 minutes.
Drain excess fat; add meat mixture to onion mixture.
Stir in rice, parsley, salt and pepper until well mixed.
Spread sauerkraut in large heavy saucepan or Dutch oven; pour chicken stock over.
Place about 1/4 cup (50 mL) rice mixture on each cabbage leaf; roll up, tucking in sides.
Arrange rolls, seam side down, over sauerkraut.
Cover and bring to boil; reduce heat and simmer for about 20 minutes or until cabbage rolls are heated through.