Cabbage Rolls (Katie's recipe
Nutritional Info
- Servings Per Recipe: 25
- Amount Per Serving
- Calories: 198.1
- Total Fat: 10.7 g
- Cholesterol: 38.3 mg
- Sodium: 253.2 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 2.4 g
- Protein: 11.7 g
View full nutritional breakdown of Cabbage Rolls (Katie's recipe calories by ingredient
Introduction
Traditional Alsatian German recipe I learned from my landlady during my university years in the mid '80's Traditional Alsatian German recipe I learned from my landlady during my university years in the mid '80'sNumber of Servings: 25
Ingredients
-
500 g ground beef
500 g ground pork
250 g chopped bacon (uncooked)
1 medium to large head of green cabbage (frozen at least two weeks and thawed at least 12 hours prior to preparation)
1 cup uncooked rice
1 large onion, chopped finely
1 large jar of sauerkraut, drained
2-3 large cans of tomato juice (or V-8 ...)
(optional -- 2 cloves garlic ... or to taste)
Tips
I simply freeze the cabbage wrapped well in a plastic shopping bag.
Have a few sheets of paper towel available to sop up the liquid from the thawed cabbage as you prepare the leaves for stuffing. Scissors are very good for cutting up the bacon into small pieces.
These rolls freeze well.
Directions
Cook rice for half cooking time (10 min.) according to package instructions. Put aside to cool.
Core cabbage, peel off the leaves and pile them up on a plate. On a cutting board with a sharp knife, remove the spines from the leaves, covering the dutch oven/large roasting pan that they will be cooked in. The resulting leaves or part leaves should be about the size of your flattened palm.
Once you know have your pile of leaves prepared for filling, combine the rice, ground pork, ground beef, bacon, onion (and garlic if used) in a large mixing bowl. Using your hand(s) mix well.
Take a rolling leaf and put a heaping tablespoon of the filling and put in on the lower end of a leaf (if slightly triangular-shaped, start at the base, rolling mixture in the leaf while tucking in the ends (no toothpicks are needed!).
Place the rolls in the pan starting around the edges, careful to leave a small space between the roll and the side of the pot and between each other (to permit the tomato juice added at the end to thoroughly seep through the entire dish). When piling the next levels, employ the same principle.
Be sure to leave about 2 inches at the top of the pot in order to prevent overspill to occur while cooking. Cover the rolls with the sauerkraut and then pour in the tomato juice on top (after vigorously shaking the cans before opening). The tomato juice should cover the rolls but not be as high as the sauerkraut.
Cover pot and cook at 375 for an hour, then at 325 for 2 1/2 to 3 more hours. Check the level of the tomato juice every hour or so and replenish to keep the rolls on top from drying out.
Serving Size: 3 cabbage rolls/serving -- recipe should make around 60 rolls (depending on size)
Number of Servings: 25
Recipe submitted by SparkPeople user ROANSART.
Core cabbage, peel off the leaves and pile them up on a plate. On a cutting board with a sharp knife, remove the spines from the leaves, covering the dutch oven/large roasting pan that they will be cooked in. The resulting leaves or part leaves should be about the size of your flattened palm.
Once you know have your pile of leaves prepared for filling, combine the rice, ground pork, ground beef, bacon, onion (and garlic if used) in a large mixing bowl. Using your hand(s) mix well.
Take a rolling leaf and put a heaping tablespoon of the filling and put in on the lower end of a leaf (if slightly triangular-shaped, start at the base, rolling mixture in the leaf while tucking in the ends (no toothpicks are needed!).
Place the rolls in the pan starting around the edges, careful to leave a small space between the roll and the side of the pot and between each other (to permit the tomato juice added at the end to thoroughly seep through the entire dish). When piling the next levels, employ the same principle.
Be sure to leave about 2 inches at the top of the pot in order to prevent overspill to occur while cooking. Cover the rolls with the sauerkraut and then pour in the tomato juice on top (after vigorously shaking the cans before opening). The tomato juice should cover the rolls but not be as high as the sauerkraut.
Cover pot and cook at 375 for an hour, then at 325 for 2 1/2 to 3 more hours. Check the level of the tomato juice every hour or so and replenish to keep the rolls on top from drying out.
Serving Size: 3 cabbage rolls/serving -- recipe should make around 60 rolls (depending on size)
Number of Servings: 25
Recipe submitted by SparkPeople user ROANSART.