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.
Print Recipe
Stuffed Cabbage with Sauerkraut
Serves: 12 rolls
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
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 rollCalories: 364
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