1 lg Cabbage
3 lb Ground beef
1 lg Onion; diced small
1 Egg
1 c Minute Rice
1 oz A-1 steak sauce
2 tb Heinz 57 sauce
2 tb Ketchup
28 oz Can sauerkraut
1 ts Salt
56 oz Crushed tomatoes (2 cans)
Preheat oven to 350 F.
Remove core from head of cabbage. Place in a large pot, add enough
water to cover head. Remove cabbage, season water with salt to taste,
and bring to a boil.
While the water is heating, mix ground beef, onion, eggs, and rice.
Mix well. Add A-1 sauce, Heinz sauce, and ketchup, mix with hands
until blended.
When water boils, add cabbage head carefully. Cook until outer leaves
loosen. Remove loose leaves to a jelly roll pan to cool as they become
soft. Do not overcook! Repeat until all leaves are removed. Cut tough
center stalk from each leaf.
Starting with large leaf, lay out on flat surface. Take a fistful of
the ground beef mixture and place in the middle of leaf. Roll up,
tucking in sides. Repeat until you have filled a roasting pan. I use
a very large roasting pan and make rolls until I run out of meat or
cabbage. Cover cabbage rolls evenly with sauerkraut, and cover all
with crushed tomatoes. Cover roasting pan and bake for approximately
2 hours.
I make these in a big batch as they freeze well and we have extra
meals. Also for convenience, I put two to a ziploc bag and freeze. A
quick lunch!
Suggestions:
If you run out of meat and have cabbage left: Put cabbage in a small
saucepan, cover with water, add onion, and pepper. Cook until tender.
If you have ground beef left: Roll into meatballs, lay on top of the
tomatoes in roasting pan and cook or saute in small flying pan until
done. Store in plastic ziploc bag for later quick meal. Can be
frozen. In a small saucepan, add 1 tb oil. Add thawed meatballs. Open
can of cream of mushroom soup, add to saucepan. Add a little water to
make gravy. I use a couple of drops of Kitchen Bouquet Browning &
Seasoning sauce to get it to a nice brown color. Simmer for 15 to 20
minutes. Serve with almost anything!
