Recipe by M. LaMons
These are some of the best cabbage rolls I have ever tasted. Got this from my son!
Top Review by Happy Hobbit
This was very good served with the mashed potatoes as suggested... I did make a few changes to the recipe: omitted the ham hocks since I don't care much for the flavor they give (and it made the dish lighter), added two tablespoons of vinegar to the water I used for boiling the cabbage, and added 1/4 of finely chopped onion and a tablespoon of paprika to the meat and rice mixture. Also, I cooked the entire dish in the crock-pot -- one hour on high and six hours on low. It was absolutely delicious, the sauerkraut on top made it really special. Thanks for posting!
- 1 head cabbage
- 1 lb hamburger
- 1⁄2 cup rice
- 2 ham hocks
- 1 lb sauerkraut (Large bag)
- 4 cups water (Less)
Directions See How It's Made
- In large pot, boil cabbage whole until tender enough to remove leaves. (Cut Core before boiling).
- Place in cold water in sink. When cool enough to handle, remove leaves and let float in water.
- Mix hamburger and rice, add salt and pepper to taste. Place the 2 ham hocks in bottom of pot. Roll large golf ball size hamburger mixture in cabbage leaves and stack on top of hocks. Cover with water just to the top of rolls. Don't go above the rolls with water. Spread the sauerkraut over the top of rolls and bring to a boil. As soon as it boils, reduce heat to simmer and cover for at least 6 hours. (Leave ham hocks in pot)Serve with mashed potatoes for an ultimate taste sensation. Very easy and the final product is awesome! No tomatoes? WOW! Hope you enjoy as much as we do!