Stuffed Cabbage

By Cookie67

Ingredients

• 1 head of green cabbage
• 2 pounds ground beef
• 1 cup white rice, cooked
• 1 large can of sauerkraut
• 1 large can diced tomatoes, plus 1/2 can of water
• Salt and pepper to taste

Details

Servings 6

Preparation

Step 1

1, Preheat oven to 350. Place cabbage head in large pot of boiling water for about 10-15 minutes to soften leaves. Drain and let cool.

2. Add 1 cup of cooked rice and to ground meat (drained) in large bowl. Mix well. Salt and pepper meat mixture to taste.

3. Carefully peel leaves off cabbage, one by one. Cut hard stem off each leaf to make it easier to roll. (As you get towards the center of head, you may have to put some leaves back to hot water to soften them some more)

4. Fill center of each leaf with meat/rice mixture. Roll leaves up, tucking edges as you roll. Place rolls in bottom of large, covered roasting pan.

5. Drain and rinse can of sauerkraut. Put sauerkraut over cabbage rolls. Salt and pepper, if desired.

6. Pour diced tomatoes and 1/2 can of water over sauerkraut and cabbage rolls. Cover roasting pan and bake for 1 1/2-2 hours.

7. Serve with boiled potatoes or mashed potatoes. Cabbage rolls also freeze well.