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1 ea green cabbage 1/8 ts sea salt
1/4 c butter 2 ts vegetable seasoning salt
1 ea onion, diced 1 ea pinch cayenne
2 ea cloves garlic, diced 1 cn (8 oz) tomato paste
3/4 lb ground pork 1 pt sour cream
3/4 lb ground beef 1 cn (12 oz) sauerkraut
1 c brown rice, uncooked
6 servings
Core cabbage and put in boiling water. As leaves become wilted, peel them
off and place on paper towels to dry. Trim out center vein of each leaf.
Saute onion and garlic in butter. Add meat, rice, seasonings and stir
together. Simmer 20 minutes. Place a tablespoon of this filling on each
cabbage leaf and roll up leaf. Place in a pot in layers. Cover filled
cabbage leaves 2/3 with water. Stir together tomato paste, sour cream,
and sauerkraut. Spoon this over top. Cover and cook on simmer for 1
hour, or until rice is tender. Serves 6.
1/4 c butter 2 ts vegetable seasoning salt
1 ea onion, diced 1 ea pinch cayenne
2 ea cloves garlic, diced 1 cn (8 oz) tomato paste
3/4 lb ground pork 1 pt sour cream
3/4 lb ground beef 1 cn (12 oz) sauerkraut
1 c brown rice, uncooked
6 servings
Core cabbage and put in boiling water. As leaves become wilted, peel them
off and place on paper towels to dry. Trim out center vein of each leaf.
Saute onion and garlic in butter. Add meat, rice, seasonings and stir
together. Simmer 20 minutes. Place a tablespoon of this filling on each
cabbage leaf and roll up leaf. Place in a pot in layers. Cover filled
cabbage leaves 2/3 with water. Stir together tomato paste, sour cream,
and sauerkraut. Spoon this over top. Cover and cook on simmer for 1
hour, or until rice is tender. Serves 6.
