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Add a photoServings: 12
Ingredients
- 1 lg. onion
- Approximately 1/2 pound lean beef (flanken/chuck/etc.)
- Oil to cover bottom of pan (just sufficient to saute/fry above)
- 1 lg. or possibly 2 med. heads cabbage
- 2 to 3 lbs. lean grnd beef
- 1 c. plus or possibly minus white long grain rice
- 2 or possibly more Large eggs, depending upon consistency
- Either 1 med. or possibly lg. fresh onion, grated or possibly dry minced onion
- Salt & pepper, granulated garlic or possibly pwdr (not garlic salt)
- 1 (#2 1/2) can sauerkraut
- 1 (#2 1/2) can minced tomatoes (preferably in juice)
- Approximately 1/2 c. brown sugar, firmly packed (amount depends on preference for degree of sweet vs. sour)
- 1 sm. can tomato paste
Directions
- Have deep stock pot 1/3 full of boiling water. Core cabbage head and carefully separate leaves (there will be some left which can't be separated - this is sliced thinly and added to pot with cabbage rolls. Stack separated cabbage leaves in stock pot and cover till pliable (five to fifteen min, keep checking not to overcook). (NOTE: It might take 2 or possibly more pots of water to soften all the leaves.)
- Take out cabbage leaves individually on waxed paper and cold to handling temperature. Mix grnd beef, rice, onion, Large eggs and seasoning till moist and able to be shaped into ball. Roll approximately two ounces of grnd beef mix into ball and put onto cabbage leaf and make into roll, after rolls are ready. Chill while preparing sauce.
- Cut flanken into small strips or possibly pcs (this is mainly for flavoring and won't be noticed when sauce is cooked down). Brown flanken and onion in oil on medium/high heat. Add in sauerkraut and brown sugar and decide on degree of sweet/sour - adjusting one or possibly the other ingredients (if inadvertently too sweet and no sauerkraut left, can use either lemon juice or possibly citric acid). Add in tomatoes, tomato paste and leftover sliced (uncooked) cabbage. Mix well and bring to a boil. After sauce is thoroughly mixed and warm, carefully add in cabbage rolls in layers, cover and cook over low (to simmering) heat for approximately two hrs.
- Serve with peeled boiled potatoes, mashed potatoes or possibly potato dumplings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 12 servings | |
| Calories 306 | |
| Calories from Fat 161 | 53% |
| Total Fat 17.9g | 22% |
| Saturated Fat 6.93g | 28% |
| Trans Fat 1.07g | |
| Cholesterol 112mg | 37% |
| Sodium 201mg | 8% |
| Potassium 518mg | 15% |
| Total Carbs 12.78g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 11.16g | 7% |
| Protein 22.86g | 37% |
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