Stuffed Cabbage
Traditional stuffed cabbage rolls filled with ground pork and rice, layered with sauerkraut and tomato sauce with kielbasa.
Ingredients
- 32 oz sauerkraut, washed
- 29 oz canned peeled tomatoes, crushed with juice
- 1 can (10.75 oz) tomato soup
- 2 tbsp brown sugar, to taste
- 14 oz kielbasa, sliced
- 5 lb ground pork, fine ground
- 3 whole medium heads cabbage, cored and steamed
- 2 0.5 cup white rice, cooked
- 4 whole onions, diced and fried until very brown
- 4 clove fresh garlic, minced
- 1 tsp salt, to taste
- 0.5 tsp pepper, to taste
Instructions
- 1
Make tomato sauce: Mix crushed tomatoes, tomato soup, and brown sugar. Taste for sweetness.
- 2
Steam cabbage heads for 20-25 minutes; gently pull apart leaves and slice off thick core ends.
- 3
Make filling: Mix ground pork, cooked rice, browned onions, garlic, salt, and pepper. Add water if too dry.
- 4
Roll filling in cabbage leaves, tucking in both ends.
- 5
Place half the squeezed sauerkraut on bottom of a large pot or baking dish. Layer cabbage rolls and sliced kielbasa over kraut. Top with remaining sauerkraut.
- 6
Pour tomato sauce over. Add water to gently cover. Cook on stove 2 hours on low-medium, or bake at 400°F for about 2 hours. Serve with sour cream.