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cabbage white vinegar onions bacon garlic celery parsley ground chuck ground pork ground veal rice cinnamon ground nutmeg paprika salt eggs bags sauerkraut tomato puree tomato juice sugar cloves salt
Viewed: 30 - Published at: 6 years agoIngredients
- 5 small heads of cored cabbage
- 1 cup white vinegar
- 2 large onions, quartered
- 1 lb roughly chopped bacon
- 8 peeled garlic cloves
- 1 bunch celery, trimmed and roughly chopped
- 1 bunch parsley, stemmed
- 2 1/2 lb ground chuck
- 2 1/2 lb ground pork
- 2 1/2 lb ground veal
- 2 cup uncooked rice
- 1/3 tsp cinnamon
- 1/3 tsp ground nutmeg
- 2 tsp paprika
- 1 tbsp salt or to taste
- 4 large eggs
- 3 (32-ounce) jars or bags sauerkraut, drained
- 56 oz tomato puree
- 46 oz tomato juice
- 3 tbsp sugar
- 8 whole cloves
- 1 Salt and pepper to taste
Method
- Add vinegar to a very large pot of water and bring to a boil.
- Klara says the vinegar prevents the cabbage from falling apart.
- Boil the cabbages for about 5 minutes until the leaves begin to release from the heads.
- Peel the leaves off and place in a colander to drain and cool.
- Reserve the cabbage hearts.
- Place onions, bacon and garlic in a food processor and finely chop.
- In a very large Dutch oven or roaster, saute onion-bacon-garlic mixture.
- Meanwhile, finely chop the celery and parsley in the food processor and add to the onion-bacon-garlic mixture along with the beef, pork and veal.
- Cook until meat is evenly browned.
- Remove from heat and, if desired, drain off excess fat.
- Allow to cool.
- Heat oven to 500F.
- If the inner leaves of the cabbage heads aren't pliable, return them to the boiling water for a few minutes.
- Trim the thick center vein of each leaf without piercing it.
- Add rice to meat mixture, and season with cinnamon, nutmeg, paprika, and salt.
- Mix in eggs thoroughly.
- Place a handful of meat filling on each leaf.
- Flip up the bottom, then fold the sides in, and roll up.
- Any leftover filling can be frozen for later use.
- Chop the reserved cabbage hearts and, in a large bowl, mix with sauerkraut and tomato puree.
- Season with salt and pepper.
- Place some of this mixture on the bottom of a deep, large roasting pan.
- Cover with a layer of cabbage rolls, tightly packed.
- Press down and spoon on more sauerkraut mixture.
- Add another layer of cabbage rolls, running at a right angle to the first layer.
- Continue in this manner until all the cabbage rolls are in the pan.
- Top with remaining sauerkraut mixture and pour some of the tomato juice over it.
- Gently shake the pan to distribute the juice and add the rest of the tomato juice.
- Sprinkle with sugar and cloves.
- Cover and place in a 500F oven.
- When the mixture comes to a boil, reduce the heat to 350F and bake 2 1/2 hours.
- Remove cloves before serving.
- Present two or three cabbage rolls per person with boiled potatoes and some of the sauerkraut mixture.
- Sprinkle with chopped parsley and paprika.
- Cooked stuffed cabbage will keep a long time in the freezer, if they are well sealed.
