Stuffed Cabbage Rolls

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♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Stuffed cabbage rolls recipe, recipe Rating: 4.6
Number of votes:96

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Ready in: 2 hours 25 mins

Ingredients

Makes: 8

• 1 pound hamburger
• 1 pound ground pork
• 1/4 cup minute rice
• 2 tablespoons brown sugar
• 1 teaspoon Worcestershire sauce
• 1 egg
• 1 teaspoon allspice
• 1/4 teaspoon pepper
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 onion, fine diced
• 2 stalks celery, fine diced
• 3 cloves garlic, fine diced
• 1 (16 ounce) can Italian tomatoes
• 1 (12 ounce) can tomato soup
• 1 large head cabbage
• 1 (1 pound) bag sauerkraut

Preparation method

Prep: 25 mins | Cook: 2 hours

1. Preheat oven to 350 degrees F.
2. In large bowl, combine meats, rice, sugar, Worcestershire, egg, allspice, pepper, and salt. Mix well.
3. In skillet, heat olive oil over medium heat. Then add onion, celery, and garlic. Cook, stirring, until onions are translucent. Add to bowl with meats.
4. In blender, puree the tomatoes with the tomato soup. Set aside. (Don’t thin this sauce down.)
5. Place cabbage in boiling water to remove leaves. Put about 1/3 cup of the meat mixture on each leaf and roll up.
6. Place half of the sauerkraut in the bottom of a baking dish. (For 12 rolls, use an 8×12-inch baking dish; for 15, use a 9×13-inch baking dish.)
7. Position cabbage rolls, seam side down, in the dish and cover with remaining sauerkraut. Pour tomato mixture over the rolls.
8. Bake for 2 hours.