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Instructions |
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Put a small amount of water in a large pot big enough to hold the cabbage and bring to a boil
Place the cabbage in the pot and as the leaves get limp cut at the stem and carefully peal the leaf away. Return the head to the boiling water and keep pealing the leaves until you get as many as you can that are big enough to hold the meat roll
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Mix the meat, rice, grated onion, eggs and spices. Form an egg shaped meatball. Place in the leaf and roll from the thick end securing with a toothpick.
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Dice up the remaining cabbage and place in a dutch oven with high sides. Put in half the jar of sauerkraut and half of the sliced onion. Stack the rolls in the pot. Put the remaining sauerkraut and onion slices on top.
Leave out the kraut if you like
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Mix the sauce and pour over all.
Place the pot on the stove and get the dish hot.
Cover and place in a 375 oven for 90 minutes.
Uncover and continue for 90 more minutes.
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Serving
Suggestions |
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No side dishes needed serve with Sour Cream
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Originally Submitted
11/25/2010
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