Stuffed Cabbage Rolls Recipe

Ingredients

• 1 large head of green cabbage
• 1 cup of cooked rice
• 1/2 pound of pork sausage
• 1/2 pound of hamburger
• 1 small onion diced
• 1/2 teaspoon of garlic
• 1 cup of celery
• 1/2 cup of green peppers
• dried parsley
• 2 granny smith apples sliced
• 2 cups of tomato puree

Instructions

1. Remove core from head of cabbage. Place in a large saucepan and cover with water.
2. Bring to a boil; boil until outer leaves loosen from head.
3. Lift out cabbage; remove softened leaves.
4. Return to boiling water to soften more leaves. Repeat until all leaves are removed.
5. Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls; set remaining leaves aside.
6. Spoon half of the sauerkraut into a Dutch oven; set aside. In a bowl, combine the beef, pork, rice, salt, pepper and egg.
7. In a saucepan, cook bacon and remove from pan.
8. In drippings, saute onion and garlic until tender. Add bacon and half of onion mixture to meat mixture; mix well.
9. Preheat oven to 325°. Place about 3 tablespoons filling on each cabbage leaf.
10. Roll up, tucking in sides.
11. Place cabbage rolls, seam side down, on sauerkraut in Dutch oven. Coarsely chop reserved cabbage leaves; place over rolls.
12. To remaining onion mixture, add paprika, cayenne, tomatoes, chicken broth and remaining sauerkraut. Cook until heated through. Pour over rolls.
13. Cover and bake for 1 hour 45 minutes.