Recipe: Stuffed Cabbage (using cooked rice and sauerkraut)

STUFFED CABBAGE

1 head cabbage
1 pound ground beef
1/2 pound pork sausage meat
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup cooked rice
1/2 teaspoon thyme
1/4 teaspoon allspice
1 (14 ounce) can sauerkraut
1 whole onion, chopped
1 (16 ounce) can tomatoes, chopped or ground

Remove twelve large leaves from cabbage. Blanch one minute and drain. Set aside.

Mix ground beef, sausage, rice, salt, pepper, thyme, and allspice. Divide into twelve parts and shape each into a log 2-inches shorter than a cabbage leaf.

Place one meat log lengthwise on each cabbage leaf. Fold one side over meat, then fold ends over, and finally fold remaining side. Place, seam side down, in a single layer in large, shallow baking dish.

Mix onions with sauerkraut and spread over cabbage rolls. Pour tomatoes over all.

Bake at 350 degrees F for 1 to 1 1/2 hours, until meat is cooked through.

SERVING SUGGESTION:
Serve with baked or scalloped potatoes, dilled cucumber salad, and dark rye bread.

Makes 6 servings
Source: Elizabeth Powell, 1990's