Recipe by MarkNS
Tangy cabbage rolls that satisfy people who have had bad experiences with bland cabbage rolls (you know the ones that are just cabbage leaves rolled around meat covered by something red that might be made of tomatoes but you're not sure because it tastes like glue?)
- 1 large green cabbage
- 1 lb ground beef
- 1 lb ground pork
- 2 -3 onions (diced)
- garlic, minced (lots)
- uncooked rice (not sure how much just add until it looks right!)
- salt and pepper
- 1 liter sauerkraut
- 1 (14 ounce) can tomato soup
- 1 (28 ounce) can whole tomatoes
- 1 (28 ounce) can diced tomatoes
- 3 dashes ketchup
- 3 dashes hot sauce (optional)
- 1 (14 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- olive oil
Directions See How It's Made
- Cut the core from the cabbage. Place the cabbage in a large pot of boiling water. Remove outer leaves as they become soft. (Alternatively, you can remove the core from the cabbage and freeze the cabbage overnight, let it thaw and remove the now soft leaves…but who plans that far ahead?).
- In a large bowl, thoroughly mix together: the beef, pork, ½ of the onion, ½ the garlic, rice, thyme, salt and pepper. Roll a few tablespoons of this mixture in each of the softened cabbage leaves. Place rolls, seam side down, in a large, deep baking dish. (Make sure you don’t use a shallow dish or it will overflow!).
- In a large saucepan, sauté onions and garlic in olive oil until aromatic. Add all of the canned tomato stuff and hot sauce. Add 2 tablespoons (okay -- this amount is a guess…use your best judgement) thyme and some salt and pepper. Bring sauce to a gentle boil, stirring occasionally. Allow to simmer.
- Spread the sauerkraut over the cabbage rolls in an even layer. I don’t recommend adding all of the liquid in the kraut but some of it is okay. Pour the sauce over the sauerkraut and bake in a 350 degree oven forever or for a few hours, whatever comes first. Make sure they don’t dry out. If they start to, add a can of tomato sauce over the top and reduce heat.