A Different Stuffed Cabbage Recipe

Submitted by Donna

"People just can't get over how good these are. This is a recipe that I received from a friend some 20+ years ago. I think the neck bones give it the flavorful taste. You'll definitely make again."

 

• Ready In: 4hrs
• Ingredients: 9
• Yields: 1 cabbage roll
• Serves: 30

ingredients

• 1 head cabbage
• 2 lbs hamburger
• 1 (48 ounce) can tomato juice
• salt and pepper
• 2 garlic cloves
• 1 onion, chopped
• 1 cup rice (uncooked)
• 8 pork neck bones
• 1 (16 ounce) package sauerkraut

directions

1. mix hamburger, salt, pepper, garlic, onions& rice.
2. set aside.
3. In huge pot, in boiling water, separate cabbage leaves.
4. Once all possible leaves are separated, shred remaining cabbage head left and set aside.
5. To roll the cabbage, take a leaf, you will see a vein in the leaf, lance that down flat for a better roll; put about a tbls.
6. (depending on leaf size) of meat mixture in middle of leaf, roll up and tuck ends in with your fingers.
7. In a huge roasting pan or pot if cooking on stove top (I use an 18 qt electric roaster) put a layer of shredded cabbage in bottom of pan (excess you did not use as leaves), next put a layer of sauerkraut, next put a layer of cabbage rolls, next put a 3-4 next bones on top of cabbage rolls, put another layer of sauerkraut cover with tomato juice.
8. Continue above layering until all ingredients used up.
9. I always double this recipe so I can give some away to family members and also have some leftovers to freeze.
10. Cover and cook on medium heat until it boils, then put on low heat for 2 hours.
11. That's the stove top method, I've never done that I've always baked it in the oven or used my electric roaster and cooked it at 300 for 3-4 hours.