Stuffed Cabbage Rolls Baked With Sauerkraut and Tomato Sour Cream Sauce
ready in: 2-5 hrs
recipe id: 84279
cook method: oven, stovetop
3/4 pound fine ground pork
3/4 pound fine ground beef
2 tablespoons salt
1 tablespoon paprika
1 teaspoon black pepper
3 cups cooked white rice
3 cups tomato juice
1 large onion, minced
3 tablespoons shortening
1 large head cabbage
1 small can sauerkraut
1 pint sour cream
Core cabbage and place the cabbage in enough boiling salted water to cover it. With a fork in one hand and a knife in the other keep cutting off the leaves as they become wilted. Drain them on several stacked paper towels. Trim out and remove the thickest part of center vein of each cabbage leaf, about 1/4 way up into leaf.
Brown onion in shortening. Add meat, seasonings and rice; mix well.
Place a heaping tablespoon of filling on each cabbage leaf, almost on the edge of it, nearest you and roll it up tucking in ends. Place in roasting pan with a cover.
Fill roasting pan 1 inch full with water; arrange sauerkraut on top; add tomato juice. Cover and bake at 325 degrees F for about 1 1/2 hours or until done. Remove and spread sour cream on top and bake 5 minutes more.
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