Slovak Stuffed Cabbage
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
450 g
Ground Beef450 g
Ground Pork1 tsp
Salt1 tsp
Parsley (chopped fresh)1 cup
Cooked Brown Rice1.25 tsps
Garlic Salt770 g
Sauerkraut (drained)820 g
Tomatoes (can diced)1 medium
Cabbage (head)2 tbsps
White Sugar3 cups
WaterDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Bring a pot of water to a boil
3
Mix beef and pork together
4
Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup
5
Mix well
6
Core head of cabbage, place in boiling water and boil until partly cooked
7
Separate leaves and trim stems
8
Reserve about 24 to 32 whole leaves
9
Cut remaining leaves and line the bottom of large roasting pan
10
Lightly pack a small handful of the meat mixture and place in the center of a cabbage leaf
11
Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased
12
Lay rolls on top of torn cabbage leaves in pan
13
Place sauerkraut evenly over rolls
14
Lay bacon on top of sauerkraut
15
Sprinkle with 1 to 2 tablespoons of sugar
16
Mix chopped tomatoes and soup with water and pour over rolls
17
Add additional water to reach top of cabbage rolls
18
Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until cooked through