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
Core head of cabbage, place in boiling water and boil until partly cooked
2
Separate leaves and trim stems
3
Reserve about 24 to 32 whole leaves
4
Cut remaining leaves and line the bottom of large roasting pan
5
Lightly pack a small handful of the meat mixture and place in the center of a cabbage leaf
6
Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased
7
Lay rolls on top of torn cabbage leaves in pan
8
Place sauerkraut evenly over rolls
9
Lay bacon on top of sauerkraut
10
Sprinkle with 1 to 2 tablespoons of sugar
11
Mix chopped tomatoes and soup with water and pour over rolls
12
Add additional water to reach top of cabbage rolls
13
Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until cooked through
14
Preheat oven to 350 degrees F (175 degrees C)
15
Bring a pot of water to a boil
16
Mix beef and pork together
17
Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup
18
Mix well