Tuesday, September 14, 2010


I got a head of cabbage in my Bountiful Basket this week, and  I love cabbage! I have a great recipe for sweet and sour cabbage soup that I make as well, but tonight its all about the cabbage roll baby!

Stuffed Cabbage Rolls

1 1/2 - 2 lbs lean ground beef (90% lean)
1-1/2 cups rice, cooked and cooled
1/2 cup onion, chopped
1/4 cup celery, chopped
5 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/2 tsp onion powder
29 oz can of tomato puree
2 Tbsp brown sugar
15 oz can of sauerkraut, drained and rinsed

  • Boil a pot of water large enough to hold your head of cabbage. Once boiled immerse cabbage in water for about 2 minutes. Remove from water and let drain. When cool enough to handle gently remove leaves. When you reach the point where they aren't soft enough dunk back into your still boiling pot of water. Repeat process until you have all the leaves you need.  
  • Mix the beef, rice, onion, celery, garlic, salt, pepper, garlic powder, onion powder and 3 Tbsp of the tomato puree.
  • In a large roasting pan or casserole dish (I used a 10X15 glass pan) covered with aluminum foil, evenly spread the sauerkraut as the bottom layer. 
  • Lay your cabbage leaf on a clean work surface and fill with an amount that will be easily rolled. Not too full or it may split during cooking. Roll for the stem side in folding in edges as you go. 
  • Lay seam side down on the sauerkraut. Continue with this until you are out of leaves. **You probably will have left over filling**
  • Mix 2 Tbsp of brown sugar into the tomato puree and pour over rolls. I LOVE sauerkraut, so I also top with sauerkraut. Add about 1/2 can of water to the edges. 
  • Bake at 350 degrees for about 2 hrs or until everything looks nice and tender and the meat is cooked through!

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