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Categories:
ground beef ground pork onions rice green pepper celery garlic egg paprika salt pepper cabbage sauerkraut tomato juice
Viewed: 52 - Published at: 9 years agoIngredients
- 2 lb. ground beef
- 1 lb. ground pork
- 1 or 2 onions, chopped
- 1 1/2 c. Minute rice
- 1/4 c. green pepper, chopped
- 1/4 c. celery, chopped
- 2 or 3 cloves garlic, chopped
- 1 egg
- 1 Tbsp. paprika
- 2 tsp. salt
- 1/2 tsp. pepper
- 1 head cabbage
- 1 can sauerkraut
- tomato juice
Method
- Brown onion in 1 tablespoon oil.
- Mix pork, beef, rice, green pepper, onions, celery, garlic, egg, paprika, salt and pepper together.
- I freeze my head of cabbage or cut out core and pour boiling water into hole and simmer until leaves wilt.
- Remove leaves, one at a time, and slice off thick vein.
- Place a spoonful of meat mixture on each cabbage leaf and roll up, tucking in sides. In a large pan or crock-pot, make a bed of half a can of sauerkraut and place cabbage rolls on top.
- Cover with rest of sauerkraut. Cover with tomato juice.
- Bring to a boil.
- Turn down heat and simmer for 2 hours; more, if in a crock-pot.
- Can be frozen but be sure to cook first.
