Cabbage Rolls (Kathy Little)

By LADONMANK

Ingredients

• ROLLS:
• 2 lb. ground chuck
• 1 lb. ground Italian sausage
• 2 packages onion soup mix
• 3 tsp. salt
• 1 tsp pepper
• 1 teaspoon beef base dissolved in 1/2 cup water
• 1 1/2 cups minute rice
• 4 eggs
• 2 medium sized heads cabbage
• 1 jar sauerkraut
• 1 large sliced onion
• 5 bratwurst (i only use Johnsonville)
• 1 small head cabbage, chopped
• SAUCE:
• 1 large can tomato juice
• 1 can tomato sauce (14 oz)
• 1 small can tomato paste (6 oz)
• 1/2 cup sugar
• 1 teaspoon garlic powder
• salt and pepper to taste
• water

Preparation

Step 1

Mix ground chuck, italian sausage, salt, and pepper.
Dissolve beef base in 1/2 cup hot water. Stir into meat mixture. Add onion soups and eggs to meat mixture. Add minute rice. Set aside.

In bottom of roasting pan, layer sauerkraut, sliced onions, chopped cabbage.
Get 2 medium sized cabbage heads and remove their cores. Scold cabbage in boiling salted water. Remove and allow to cool before handling.

Remove a few leaves at a time and trim thick ridge on back for easier rolling. Make rolls and tuck edges in.

Lay rolls in bottom of roaster on top of sauerkraut mixture.

Cover with sauce and slice bratwurst into chunks and lay on top of cabbage rolls. Bake at 350º for 2 hours, timing from when sauce begins to boil.

SAUCE: Mix tomato juice, tomato sauce, sugar and tomato paste. Add enough water so rolls are completely covered with sauce before baking.

This takes a little time to make but is so worth it!