Recipe courtesy of David Rosengarten
Save Recipe Print
Yield:
6 servings.
Level:
Easy

Ingredients

Directions

Make the filling: Put 1 pound each of beef and pork together through the fine blade of a food chopper twice. In a bowl, combine the meat with 1 cup cooked rice, 1 egg lightly beaten, 1 onion and 2 garlic cloves, both minced, and salt and pepper to taste. Remove 12 large outer leaves from a head of cabbage, reserving the remaining cabbage for another use. Dip the leaves briefly in boiling water to soften and spread them out flat on a work surface. Top each leaf with some of the filling and fold the leaves over the filling, tucking in the ends to make neat rolls. Put 2 pounds sauerkraut in a large kettle with light beer or white wine to cover and heat it gently. In a sauce pan melt 3 tablespoons lard, bacon fat or ham fat, blend in 3 tablespoons flour and cook the roux for 1 to 2 minutes. Blend it into the sauerkraut and bring the liquid to a boil, stirring constantly. Arrange the cabbage rolls on top of the sauerkraut and cook them, covered, in a moderate oven (350?F.) for 2 to 3 hours or until the filling is done. Serve the stuffed cabbage and sauerkraut topped with sour cream.;

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Stuffed Cabbage

Recipe courtesy of Ina Garten

Stuffed Cabbage Rolls (Galumpkis)

Recipe courtesy of Tyler Florence

Sauteed Cabbage

Recipe courtesy of Ina Garten

Stir-Fry Cabbage

Recipe courtesy of Ellie Krieger

Sauteed Red Cabbage

Recipe courtesy of Rachael Ray

Red Cabbage Slaw

Recipe courtesy of Sunny Anderson

Corned Beef and Cabbage

Recipe courtesy of Alton Brown

Corned Beef and Cabbage

Recipe courtesy of Tyler Florence

Stuffed Shells

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories