Recipe by: Ed Farkas
Ingredients:
- ½ cup rice
- 2 lbs. ground beef
- 1 lb. sausage
- 1 small-medium onion, finely chopped
- 3-4 cloves of garlic, minced
- To taste salt
- To taste pepper
- 1 large head of cabbage
- 2 lbs. sauerkraut
- 1 large can tomato sauce
- 1 stick butter/margarine
- 2-3 cups of water, reserved from cabbage
Directions:
- Add rice to water and let it soak. Fill a large pan with water and bring it boil, then reduce it to a simmer.
- Core the cabbage. Add it to the water. Cook it until the leaves soften. Pull the leaves off whole as they separate and drain them on a paper towel. Trim the hard back vein off the cabbage.
- Mix the meats with onion, garlic and rice, adding salt and pepper to taste. Stuff the leaves with meat, roll and trim as needed (half leaves may work). Seal and set side.
- Chop remaining cabbage and layer 1 inch thick in a pan or roaster. Layer cabbage rolls on top. Cover with the remaining chopped cabbage and sauerkraut.
- Pour tomato sauce over top. Cut butter into pats and put on top. Pour water on top of the entire mixture.
- Cover and simmer for 2-3 hour or until meat and rice are done. Serve with mashed potatoes or noodles.
