0/5
(0 Votes)
Ingredients
- 1 onion, chopped finely
- 1 lb. hamburger
- 1/2 lb. sausage
- 1/2 cup rice
- 1 large head cabbage
- 1 large bag of sour kraut
- Salt
- Pepper
Preparation
Step 1
Combine the meat, rice, and onions in a bowl. Season with salt & pepper.
Steam the cabbage until it is soft and pliable.
Cut out the core of the cabbage to allow for the removal of the leaves. Remove the leaves and let them cool so they can be easily handled.
Form meat into clumps about the size of a ping pong ball.
Put the clump at the base of a cabbage leaf and roll it one turn; fold in the sides and continue rolling all the way.
Put a couple of handfuls of the sour kraut into the bottom of a large kettle.
Layer rolled cabbages on top of the sour kraut, and repeat layers until the kettle is full.
Fill almost to the top with water and simmer all for about an hour or so.
Serve the poulnons with cold catsup.