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Stuffed Cabbage
Sauce
1
1
1
large (32 ounce) can sauerkraut , washed
large (29 ounce) can peeled tomatoes, crush with the juice
can tomato soup
Brown sugar, to taste
Kielbasi, sliced
Package stuffed cabbage, cabbage rolls pulled apart (if frozen)
Mix the tomatoes, soup and sugar. Taste for sweetness. Place 1/2 of squeezed out kraut on bottom of
pot, or baking dish. Place cabbage rolls and sliced kielbasi over kraut. Top with remaining 1/2 of
squeezed kraut. Pour sauce over. You may have to add some water to gently cover. Cook on stove 2
hours on low to medium or bake at 400 degrees F for about 2 hours.
Serve with sour cream.
Cabbage Rolls
I use all pork, fine ground, about 5 pounds
3
medium heads cabbage, cored, and steamed
for about 20−25 minutes − gently pull apart leaves −
slice off thick core end
2
4
3
1/2 cups white rice, cooked according to directions on box
onions, diced, fried till very brown
−4 cloves fresh minced garlic
Salt and pepper
Mix pork, rice, onions, garlic and seasonings. Add some water if too dry. Roll in cabbage leaf, tucking
in both ends.
Stuffed Cabbage
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