Cabbage Rolls

1 large head Cabbage

2 lb Ground Beef

1 lb mild Italian Sausage

1 Egg

1 large Onion Diced

1/2 cup cracker crumbs (saltine) or breadcrumbs

1/2 cup ketchup

1/2 tsp Garlic powder

1/2 tsp salt

1/2 tsp pepper

1/4 tsp crushed red pepper flakes

1/8 tsp Cayenne

1 tbsp Vinegar (cider or white)

1 tbsp Brown Sugar

1 Large can Tomato Sauce

1 small can crushed tomatoes

1 large undrained can Sauerkraut ( with caraway seeds if you can get it)

Remove Core from bottom of Cabbage and place Cabbage in cored side down in water to boil on top of stove removing a few leaves at a time as they soften. Set out to drain and cool.

 While Cabbage is cooking, in separate bowl mix Ground beef, Italian Sausage, diced Onion, Breadcrumbs, Egg, 1/2 Cup Ketchup , Garlic powder, salt and pepper. This is your stuffing mixture for the cabbage leaves.

In separate saucepan pour Tomato Sauce, diced Tomatoes, crushed red pepper flakes, cayenne, vinegar, and brown sugar, warm and stir together.

Using Large Baking dish start rolling your Cabbage Rolls like this, take 1 large boiled leaf, split it down the middle, remove hard center spine. Now take a little ground beef’/Sausage mix and roll into 1/2 the leaf, tucking in the sides as you roll. Stack them up and continue to roll until all the meat mix is gone. Taking large Baking dish put small amount of your Tomato sauce mixture on bottom of dish, then open the can of Sauerkraut and pull out a little and place this on top of the Tomato sauce. Your dish should be a little watery that’s ok, just not to much of either the sauce or the sauerkraut because this dish gets soggy fast. Now you’ve got your sauce and sauerkraut down, place a layer of Cabbage Rolls on top of this. Then repeat that series again, Little sauce, sauerkraut, rolls, etc. You should have enough for 2-3 layers. These freeze beautifully. Toss any remaining kraut or sauce.

Bake 375 degrees 50 minutes hours covered.

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