Ingredients
Equipment
Method
- Preheat oven to 375 degrees.
- Fill a large stock pot with water and bring to a boil. Cut core end off cabbage and place in boiling water. Cover and simmer for 10 minutes. Remove cabbage from water and allow to cool.1 large head of cabbage
- In a mixing bowl, combine meats along with the rest of the ingredients besides sauerkraut & tomato sauce.1 pound ground beef, ½ pound ground pork, ½ cup onion, 1 cup cooked white rice, 1 egg, 1 tsp. salt, ½ tsp. black pepper, ¼ tsp. garlic powder, ¼ tsp. onion powder, 1 tsp. Worchestershire sauce
- When cabbage is cool enough to handle, separate 12 leaves from the head. Make a V-shaped cut on the bottom of the leaf to remove the thick rib of the leaf.
- Place ⅓ cup of filling in the center of each cabbage leaf. Roll the leaf like a burrito, bringing the sides in first then rolling it up to seal. Repeat with remaining 11 rolls.
- Place ½ cup of sauce in the bottom of a 9x13 baking dish along with 1 cup of sauerkraut. Place the cabbage rolls in the baking dish and cover with remaining sauerkraut and tomato sauce.1 # sauerkraut, 15 oz. can tomato sauce
- Cover with foil and bake 75-90 minutes until cabbage is tender and meat is fully cooked.
Notes
Serve Stuffed Cabbage Rolls on their own or alongside mashed potatoes for a hearty meal.
Stuffed Cabbage Rolls freeze well!
I leave the pot of water boiling while picking the cabbage leaves. As you get further into the head, the leaves may not have gotten as tender. If this happens, I place the head back in the boiling water to soften the inner leaves.
