STUFFED CABBAGE

Ingredients
1 pound lean ground beef
1/2 pound ground pork
1/2 pound ground ham
1 cup uncooked long-grain white rice
1 onion, finely chopped
1 egg
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon coarse ground black pepper
1 pound sauerkraut
1 cup tomato juice

Directions
1. Place cabbage in the freezer for a few days. The night before making the rolls, take it out to thaw.
2. In a large bowl, combine the beef, pork, ham, rice, onion, egg, garlic powder, salt and pepper. Mix well. Form meat mixture into oblong balls, using 1/2 cup of the mixture at a time. Then, wrap a cabbage leaf around each ball.
3. Spread the sauerkraut in the bottom of a large pot, then layer cabbage rolls on top, placing them seam-side down. Pour tomato juice over rolls, then add enough water to cover. Bring to a boil, then reduce heat to low and simmer for about 3 hours, adding more water as necessary.
4. PREP 15 mins
5. COOK
3 hrs
6. READY IN

3 hrs
15 mins

CABBAGE ROLLS

1 large head Cabbage


(previously frozen and thawed)

1 large onion
2 tbsp butter
1 lb ground beef
½ lb ground pork
1 cup cooked rice
Tomato Juice
1 tsp seasoned salt
¼ tsp pepper
1 tsp paprika
2 cloves garlic, minced
2 cups sauerkraut

Preheat oven to 350 degrees

Sauté the onion and garlic in butter, mix with beef, pork, rice and seasonings. Remove 1 cabbage leaf at a time and place 2 tbsp filling on each leaf and roll securely. Spread half the sauerkraut in bottom of a deep pan. Turkey Roaster works well. Top with remaining sauerkraut and cover with tomato juice. Cover and bake 350 degrees for 2 hours or until cabbage is tender. Best the next day.