Sauerbraten 4 Ways

Wayne Boatwright

* Exported from MasterCook *

Stuffed Cabbage Rolls

Recipe By : Parents Magazine Serving Size : 8 Preparation Time :0:00 Categories : Beef Main Dishes

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large cabbage 8 ounces sauerkraut 2 pounds lean ground beef 1 cup cooked rice 2 eggs 1 small onion -- finely chopped 2 tablespoons plain dry bread crumbs 1 teaspoon salt 1-2 teaspoon pepper 1 bay leaf 16 ounces canned whole tomatoes -- undrained, broken up 15 ounces tomato sauce 1-2 cup raisins 6 gingersnap cookies -- crumbled 1-4 cup dark brown sugar 1-4 cup lemon juice 6 peppercorns

Bring large pot of water to a boil- place large bowl of cold water next to stove. With small sturdy knife, carefully remove as much of the cabbage core as possible. Place cabbage, core side down, in boiling water. Boil 10 min. As the leaves cook and turn translucent, separate them one by one from the head with a knife and fork and place in cold water. Continue until you have 16 leaves. Set aside.Drain cabbage head and cool under cold running water. Coarsely chop cabbage head, returning chopped cabbage to the pot. Top cabbage with sauerkraut. In medium bowl, combine beef, rice, eggs, onion, bread crumbs, salt and pepper with a large spoon or hands until well blended. Drain cabbage leaves. Cut out and discard a 2 inch V-shaped wedge from the thick bottom vein of each leaf. Place about 1-3 cup of filling on each leaf. Fold the bottom part of the leaf over filling. Fold up the sides and continue up to enclose the filling completely. Arrange cabbage rolls in two layers on top of sauerkraut in pot. Tuck in the bay leaf. Combine the tomatoes, tomato sauce, raisins, gingersnaps, brown sugar, lemon juice, peppercorns and 1 cup water. Pour over cabbage rolls. Bring to a boil over medium high heat. Reduce heat to low, cover and simmer 1 1-2 to 2 hours or until cabbage is tender and rolls are cooked through.

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