This dish is pure comfort food from grandma’s kitchen. Perfect for ringing in the New Year, it brings traditional Eastern European foods for good luck to your holiday table.
Stuffed Cabbage with Sauerkraut
Prep time
Cook time
Total time
Yield: 12 rolls
Total time: 2 hours 20 minutes
Total time: 2 hours 20 minutes
Ingredients
- 2 cups cooked white rice
- 1½ lbs ground beef
- ½ lb ground pork
- 2 eggs
- 1 large onion, grated
- Seasonings – salt, pepper, garlic powder, to taste
- 1 head cabbage
- 1 bag sauerkraut, rinsed
- 1 cup ham, coarsely chunked
- 1 cup ham
- 2 (16 oz) cans tomato soup
Instructions
- Preheat oven to 350°F.
- Using hands, combine rice, ground beef, ground pork, eggs, onion, and seasonings until well blended.
- Parboil cabbage, breaking off 12 leafs as they come loose. Coarsely chunk remaining cabbage.
- Tightly wrap double handful rice/meat mixture in each leaf and place in roaster.
- Add chunked cabbage, sauerkraut, ham, and water.
- Bake, uncovered, at 350°F for 1½ - 2 hours.
- When almost done, pour tomato soup over cabbage rolls.
- Let stand for 5 minutes.
Serving size: 1 roll Calories per serving: 364 / 9 points
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