You are here

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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  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.
Set aside.
Spread sauerkraut in large heavy saucepan or Dutch oven; pour chicken stock over.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried

Rate It

Your rating: None
Average: 4.3 (16 votes)


Sauerkraut Flavored Stiffed Cabbage Rolls Recipe