Beer makes batters better, meat more tender, and sauces more flavorful.
German Cabbage Rolls
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- #92740
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 pounds ground beef
1 pound pork sausage
1 large head cabbage
1 jar (large size) sauerkraut
1 cup rice
2 cups water
1 egg
salt and pepper
directions
Preheat oven to 350 degrees F.
Soften cabbage in boiling water, remove core from bottom of cabbage head. Cook just long enough to soften, drain and separate leaves.
Cook rice in water till about half way cooked. Drain.
In large bowl mix hamburger, sausage, rice, egg and salt and pepper.
Make handful size balls and wrap with a cabbage leaf.
Cover bottom of deep casserole pan or dutch oven. Place layer of sauerkraut on top of cabbage rolls, repeat till meat is used up. Not always enough cabbage leaves for all but place them in without.
Bake at 350 degrees F for 1 hour and 20 minutes.
Let stand 30 minutes.
cook's notes
My grandmother taught me this recipe, she got it from her mom and so on. Most people who say they don't like sauerkraut try it and end up loving it.
added by
daschroeder1959
nutrition data
668 calories, 47 grams fat, 28 grams carbohydrates, 31 grams protein per serving.
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reviews & comments
i use the whole head of sauerkraut i wrap my hamburg mixture in the each leaf seperately then pour a mixture of stewed tomatoes and tomatoe juice over them also i put smoked porked ribs on top cover and bake hope this helps