This is an old Hungarian dish I learned 42 years ago. A wonderful, unique family favorite...and even those who do NOT like sauerkraut like this dish. Don't make it if you plan on leaving out the kraut...it will not be the same!
- Ready In:
- 1hr 45mins
- 1 medium cabbage, head cored
- 2 lbs ground beef
- 2 onions, chopped
- salt and pepper, to taste
- 2 cups cooked rice
- garlic, minced, to taste
- 1 (14 1/2 ounce) can sauerkraut, drained
- 3 (10 3/4 ounce) cans condensed tomato soup
- 3 (10 3/4 ounce) soup cans water
- Pull off outside leaves, & remove the core with a sharp knife.
- -Boil cabbage for 10 minutes.
- -Separate into leaves and trim back the vein in each one.
- -Place several leaves in the bottom of a 9" X 13" baking pan.
- -Brown beef, onion, salt, and pepper.
- -Combine browned beef and rice.
- -Roll a small amount of beef and rice mixture into each cabbage leaf, tucking in the ends carefully to make a tight seal.
- -Lay the rolls on top of the cabbage leaves in the pan.
- -Sprinkle garlic over top, cover with sauerkraut, cover all with cabbage leaves, and pour tomato soup over top.
- -Bake in 350 degree oven for 1 1/2 hours, or until tender when pricked with a fork.
- -If the soup appears to be drying out while baking, pour a small amount of water on top.
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