Stuffed Cabbage Rolls Recipe
Stuffed Cabbage Rolls
Dia dhuit~ Try Stuffed Cabbage Rolls for your St. Patty's Day Dinner~
16 large cabbage leaves
- 2 lbs ground beef, ground turkey or ground pork ( or a combination of all 3 or you can also use what is called meatloaf mix in some grocery stores)
- 1 cup chopped onion
- 2 cups cooked white rice
- 1 slightly beaten egg
- 1/4 cup snipped fresh parsley, plus 2 T
- 1/2 t salt
- 1-32 oz sauerkraut, rinsed and drained
- 2-15 oz cans tomato sauce
- 2 T tomato paste
- 1/4 cup water
- 1/4 cup packed brown sugar
- 4 t lemon juice
- 2 T lemon zest
- 1/8 t ground allspice
- dash pepper
1. Trim veins from cabbage leaves. Immerse leaves, four at a time into boiling water. Cook for 2-3 minutes or just until leaves are limp. Carefully remove leaves with tongs or a slotted spoon. Drain well.
2. Meanwhile, for filling, in a large skillet cook ground meat and onion until meat is browned; drain off fat. In a medium bowl combine cooked meat mixture, rice, egg, parsley, salt, 1 cup sauerkraut, 1-15 oz can tomato sauce, tomato paste, water, brown sugar, 2 t lemon juice, 1 T lemon zest, allspice and pepper. Mix well.
3. Lightly grease 2-quart rectangle baking dish. Mix together 1-15 oz can tomato sauce, rest of sauerkraut, 2 t lemon juice, 1 T lemon zest, and 2 T snipped fresh parsley. Mix together well and pour into 2 quart rectangle baking dish.
4. Place about 1/3 cup of the filling in the center of each cabbage leaf: fold in sides. Staring at an unfolded edge, carefully roll each leaf, making sure folded sides are tucked into the roll. Arrange cabbage rolls on sauerkraut mixture in baking dish. Sprinkle any left over meat mixture over cabbage rolls
5. Bake, covered, in a 350 oven about 45 minutes, remove foil, bake an additional 15 minutes or until heated through.
Note: This filling is also great for Stuffed Green Peppers~