s Grandma's Stuffed Cabbages s   


Mom's recipe & one of my favorites
 Yields: 6 Servings

Ingredients

1 pound Ground beef lean
1/2 cup Rice
1 dash Cloves
1 tablespoon Butter
1 small Onion chopped
1 Egg
1 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Sugar
1 Sausage patty
Water
1 head Cabbage parboiled
1 small can Sauerkraut
-- Sauce
1 can (12 oz) Tomato soup
1 small can Tomato sauce
1 cup Whole Peeled Tomatoes chopped
1 can (12 oz) Water


 
Instructions
 Parboil the head of cabbage in a large pot until the leaves soften and tear off easily. Mix ground beef, rice, cloves, butter, onion, egg, salt, pepper, sugar, sausage and water. Mix well. Pinch off about a quarter cup of the mixture and roll in parboiled cabbage leaf. Tuck ends under. Repeat with the remaining meat mixture.

Chop some of the leftover (inner leaves) of the cabbage and place in the bottom of a roasting pan, along with the drained sauerkraut, and spread across the bottom of the pan evenly.

Mix together remaining ingredients to make the sauce.

Arrange the cabbage rolls on top of the chopped cabbage and sauerkraut. Cover with the tomatoe sauce. Cover the roasting pan and bake in the oven at 350 for a couple of hours.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.

Cuisine :   German    

Main Ingredient :   Ground Beef