- 1
Ingredients
- 1 large head cabbage
- 1 small can sauerkraut
- 2 lb. ground beef
- 1 C. rice
- 2 eggs
- 1 large onion, diced
- Brown sugar to sweeten
- 2 large cans tomato purée
- Salt and pepper
- Caraway seeds
- Oregano
- Garlic powder
- 1 tsp. butter
Preparation
Step 1
Directions
Parboil cabbage for 10 minutes; drain and let cool. Mix ground beef, eggs, onion and rice together. Set aside. Rinse sauerkraut and cut off about 2 inches of the bottom of the cabbage. Chop the bottom of the cabbage and add to sauerkraut, if desired. Add caraway seed. Stir in 1/2 can of the tomato pureed and brown sugar to sweeten. Mix together and put in bottom of greased roaster pan. Set aside.Gently remove leaves from cabbage. Put hamburger mixture in leaves, roll up all sides, and stick a toothpick in the cabbage to hold together. Keep layering the cabbage rolls until all are in the pan. Add oregano and a little garlic power with butter to tomato puree and also a little sugar if desired. Pour over cabbage rolls. Bake covered, at 350 degrees in bottom rack of oven for 1 to 1 1/2 hours.