Recipe by Just Call Me Martha
This recipe is so easy and people just love these cabbage rolls. Much of the flavor comes from the sauerkraut and tomato juice, so there is little else to it. I have substituted lean ground beef for half of the ground pork with much success.
Top Review by lauralie41
I love stuffed cabbage and this recipe is so very good! My roaster is a larger one so I did not get two layers of cabbage rolls. I peeled the leaves off the head of cabbabe instead of steaming, used two cans of V-8 juice, and omitted the salt. With an hour left to cook, I quarted some potatoes and added those making sure they were covered in the sauce. The sauerkraut adds a very nice smokey flavor and the pork holds nicely together while roasting. Comfort food at its best!! Thank you so much for posting your recipe!!
- 2 lbs ground pork
- 1 cup uncooked rice
- 2 medium onions, chopped
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 (32 ounce) can tomato juice
- 1 (28 ounce) can sauerkraut
- 1 (28 ounce) can diced tomatoes
- 2 heads cabbage
Directions See How It's Made
- Combine pork, rice, onions, pepper, garlic powder, salt and paprika in large bowl.
- Steam heads of cabbage until leaves remove easily (about 5 minutes each in microwave along with 1/2 cup water, covered with plastic wrap works well) Take handfuls of meat mixture and roll up in cabbage leaves.
- Place rolls in roasting pan.
- After covering the bottom of the pan, top with half of the sauerkraut and half of the tomatoes.
- Repeat with second layer.
- Pour tomato juice over top.
- Cover and bake 2 1/2 hours at 350 degrees.