Stuffed Cabbage Recipe
Ingredients:
Salt
Pepper
4 cloves of garlic; minced
4 pcs of onions; diced then fried
2&1/2 rice (white); cooked as per package instructions
3 heads of cabbage (medium); cores removed, steamed then leaves pulled apart gently
5 lbs of grounded pork
Kielbasi (Polish sausage); sliced
Muscovado sugar
1 can of soup (tomato)
1 can of tomatoes (29 ozs); peeled then crushed, mix with its juice
1 can of sauerkraut (32 ozs); cleaned and drained
Instructions:
To prepare the sauce, combine tomatoes, sugar and soup. Add more sugar if desired. Place half the amount of sauerkraut at the base of the baking pan.
Layer the cabbage-rolls next then the kielbasi or sausage slices then the remainder of the sauerkraut. Decant the tomato sauce then cook at moderate heat or you can bake for two hours (400 degrees F). Best served alongside soured cream.
To prepare the cabbage rolls, combine pork, onions, rice, seasonings and garlic. You can incorporate a little amount of water or broth if the mixture is too dried up. Roll inside cabbage leaves, folding each ends to secure mixture.
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