Cabbage Rolls

Ingredients:

1 large head Cabbage

1 large jar or can of Sauerkraut

1 - 15 oz can Tomato Sauce

2 lbs Ground Beef

¼ to ½ cup of White Rice

1 small Onion, diced

Salt & Pepper, to taste

Instructions:

1. Preheat oven to 350°F.

2. Remove the core from the head of cabbage. Boil the whole head cabbage until almost tender and then allow to cool enough to be handled.

3. Combine ground beef, rice, chopped onion, salt, and pepper in a bowl. These ingredients are not cooked, they are rolled into the cabbage rolls raw.

4. Peel the leaves from the head of the cabbage and place a couple of outer leaves in a layer on the bottom of a 9 x 13 casserole dish. Take a cabbage leaf and fill with a handful of the meat mixture (about 1/4 cup). Lay the leaf flat and place the filling on thickest part of the leaf (the part that would be nearest the core) Fold forward once and then fold the left and then right side over (like an egg roll) and roll to the end. Place the egg roll in the casserole dish, seam side down. Continue rolling until you’ve used up all of the filling.

5. Spread sauerkraut and its juice over the top of the cabbage rolls.

6. Pour the tomato sauce over the sauerkraut.

7. Bake 1 - 1 1/2 hours, until it is hot and bubbling all the way to the center of the casserole dish.

The ground beef, onion, and rice will steam within the cabbage leaves and be fully cooked at the end. We typically serve with mashed potatoes, but it’s a meal by itself!