Mix beef, ham, rice, onion and egg, pepper and thyme. Salt to taste. Steam large cabbage head and remove core. Remove leaves and they soften and remove middle vein. Wrap mixture in leaves and place seam side down on a plate.
In a dutch oven, place a large can of drained sauerkraut, 1 8oz can tomato sauce,1/2 tsp thyme, extra chopped cabbage. Place cabbage rolls ton top. Add more cabbage and water to cover. Simmer 1 hour. Bake 1/2 hour with slices of ham and kielbasa. remove cabbage rolls, ham, kilebasa and reduce liquid to thick sauce.
This is a very large amount of food. It can definitely be cut down to just the cabbage rolls. I do this all the time. The entire recipe is an ethnic feast!
Serving
Suggestions
Serve with mashed potatoes and applesauce
Originally Submitted
7/30/2010
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