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Thread: Cabbage Rolls And Sauerkraut

  1. #1
    Administrator Chef's Avatar
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    May 2007
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    Cabbage Rolls And Sauerkraut

    1 large cabbage
    1 small onion, chopped
    1 pound lean ground beef
    2 cloves garlic, minced
    1 cup cooked rice
    1 tablespoon salt
    1/2 teaspoon pepper
    3/4 teaspoon thyme
    1/2 teaspoon paprika
    1 pound canned chopped tomatoes
    3 tablespoons lemon juice
    3 tablespoons brown sugar
    1/4 cup vermouth
    2 bay leaves
    sour cream for garnish (optional)
    Servings: 6
    1. Remove cabbage core with a sharp knife. Parboil cabbage, core cavity side down, for approximately 5 minutes to slightly wilt leaves and make them more pliable. Carefully separate leaves and cut out thickest part of stems with a small V-cut to make leave.

    2. Mix onion, beef, garlic,rice,salt,pepper, thyme and paprika together in a bowl until well combined.

    3. Pour undrained sauerkraut into slow cooker. Cup 1 cabbage leaf in your hand and fill with several tablespoons of meat mixture. Wrap leaf around meat.

    Preparation Time: 2 hours

    Notes: This is a fantastic recipe for a cabbage rolls with a slightly sweet and sour tomato based sauce.
    Last edited by Chef; February 13th, 2008 at 09:59 PM.

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