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Categories:
lean ground beef ground lean pork white rice onion green bell pepper eggs salt pepper head cabbage tomato juice
Viewed: 41 - Published at: 6 years agoIngredients
- 2 lbs lean ground beef
- 1 lb ground lean pork
- 1 14 cups white rice
- 1 large onion
- 1 large green bell pepper
- 3 eggs
- 12 teaspoon salt
- 14 teaspoon pepper
- 2 large head cabbage
- 1 (48 ounce) can tomato juice
- 2 (32 ounce) jars sauerkraut
Method
- Cabbage Leaves: Remove the core with a knife and steam over boiling water for about 10 minutes.
- Remove from the steamer and separate outer leaves that are soft enough to remove from the head.
- Return to the steamer to soften more leaves and continue until all leaves are soft.
- Filling: Mix all the other ingredients except tomato juice and Sauer Kraut together.
- Assemble the cabbage rolls by placing about a third to a half cup of meat mixture in the hollow of a deveined leaf with the enda that was near the core towards you.
- Fold the end nearest you away and fold the sides inches
- Layer Sauer Kraut, cabbage rolls, and any remaining cabbage leaves in a very large pot and pour tomato juice over the top.
- Bring to a boil and then reduce heat.
- Simmer several hours or all day.
- These are even better the next day!
