Ingredients
- 1/2 cup raw long grain rice
- 1 medium cabbage (2 lbs.)
- 1-1/4 cups ground beef
- 1 medium onion diced
- 3/4 teaspoon salt
- 1 - 32 oz. jar marinara sauce
- 1-2 cans tomatoes (28 ounces)
- 1-2 cans Sauerkraut (27 ounces)
Preparation
Step 1
Discard tough green outer leaves from cabbage, with sharp knife, remove core. Fill 8 quart saucepan 3/4 full with water, heat to boiling. Place cabbage in water, cut-side up. Using 2 large spoon or forks, gently separate outer leaves soften lightly, remove 8 large leave from cabbage and let drain on paper towels. Coarsely shred remaining cabbage, set aside. Trim rib of each reserved leaf very thin.
In skillet over medium high heat cook ground beef, onion and salt until meat is browned, stirring often. Stir in rice and 1-1/2 cups marinara sauce.
On center of each cabbage leaf, place 1/2 cupful ground beef mixture. Fold 2 sides of cabbage leaf over meat, overlapping edges roll jelly-roll fashion and tie with thread.
In 8 quart pot layer sauerkraut and tomatoes then put cabbage rolls on top and some shredded cabbage, continue to layer. Add enough water to not quite cover top. Pour left over sauce on top.
Cook over low heat on stove 2-3 hours until done.