Recipe for Stuffed Cabbage


    Stuffed Cabbage

    For the filling:
    1 cup onion, finely chopped
    2 T (30 g) bacon fat or olive oil
    1 lb (454 g) each ground pork and ground beef
    1 T garlic, finely chopped
    1 tsp (5 g) salt
    2 tsp (8 g) pepper
    1 T (7 g) paprika
    1 large egg, beaten
    1 C (161 g) cooked rice

    2 heads green cabbage
    Large pot of boiling water

    2 T (7 g) paprika
    .5 tsp (2.5 g) caraway seed, well crushed
    .5 tsp (2.5 g) marjoram leaf
    1 tsp (5 g) salt
    2 tsp (8 g) pepper
    2 tsp (8 g) sugar
    1 (14.5 oz) (444 g) can cream of chicken soup
    1 (14.5 oz) (444 g) can sauerkraut, drained and rinsed
    1 (28 oz) (858 g) can diced tomatoes

    Garnish: Sour cream and chopped parsley


    Filling: Sauté onion in oil until soft and add the garlic, salt, pepper and paprika; cook until very lightly browned. Transfer to a bowl; stir in rice, meat and egg and mix well.

    Wrap: Core the cabbages leaving them whole; place whole cabbage submerged in a pot of boiling water just until the outer leaves begin to loosen. Remove, set in a large bowl of cold water and peel off outer wilted leaves. Return cabbage to the boiling water; repeating process until all leaves have been peeled from cabbage. (The very center might not peel off---my grandmother would chop it up finely and add it to the sauce)

    Sauce & Assembly Combine all sauce ingredients in a pot and simmer. Place 1-2 T (14-28 g) of filling in each cabbage leaf; fold sides in and roll up. If desired, use a toothpick to secure. Carefully place rolls into sauce and simmer 60-90 minutes or until tender (depends what size pot and how crowded the rolls are and the rate of your simmer). Serve...scoop up and drain some of the sauerkraut in the sauce and place it in the middle of each plate, top with 3 rolls per person, garnished with a dollop of sour cream sprinkled with chopped parsley.

    Prep time: 30 minutes
    Cook time: 60-90 minutes
    Makes 10 servings