Beef Stuffed Cabbage by Sue Freeman

Sue Freeman posted 04-05-98

Stuffed Cabbage

1 small head cabbage
3/4 lbs. ground beef
3/4 lbs buld sausage
2 cloves garlic diced
1 med. onion diced
salt and pepper to taste
1 t of red pepper flakes
1/3 cup regular rice
1/3 cup bread crumbs
1/2 cup milk
2 eggs well beaten
1 lb. sauerkraut
2 large cans diced tomatoes
1 cup v 8 juice

Core cabbage and place in a large pan of boiling water so the cabbage is floating in it. As the cabbage cooks peel away the leaves and place them on paper towels. When you get to the really small leaves take the rest of the cabbage out of the water and drain. Chop into small pieces and place in the bottom of a large roaster pan.

Mix the meat, add onions, garlic, salt and pepper, egg,rice, bread crumbs and milk together. Make sure you mix it well.

Take the cabbage leaves...and cut away the stem area so the cabbage will roll easily. Place a small amount of mixture in the middle of the cabbage roll. Fold in one side andoll it up and tuck in the other end making a dimple in that end.

Do this with all the leaves and then the remaining meat just make meatballs.

Layer the cabbage, cabbage rolls, saurkraut and tomatoes ending with the saurkraut on top. Pour the cup of V8 juice over the top and if needed add water til it is to the top with water. It shouldn't take too much but you need this liquid to cook the rice.

Now you can cook it on top of the stove or put in it in the oven. I like the oven myself. My mother used to cook it on top of the stove but it burns too easily for me. Bake about an hour and check to see if the rice is done in one of the meatbals. It may take longer. I am sorry I don't know how long exactly it takes...I make it and just check it off and on. You can also make this in a crock pot and let it cook all day and it is great.

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