Recipe: Sweet Meat-Stuffed Cabbage Rolls (with sweet and sour sauce)

SWEET MEAT-STUFFED CABBAGE ROLLS

1 medium head of cabbage, cored
3/4 lb ground beef
1/3 lb bulk pork sausage
1/4 cup chopped onion
1/3 cup uncooked instant rice (Minute Rice)
1 egg, beaten
1 tsp ground cinnamon
1/2 tsp salt
1/8 tsp ground black pepper
1 small onion, sliced
1 (15 oz) can tomato sauce
1 tbsp lemon juice
3 tbsp brown sugar
1 (8 oz) can sauerkraut, drained

Place cabbage, core end down, in a pan of boiling water to cover. Cook just until leaves are loosened; drain well, and cool. Separate leaves.

Combine beef, sausage, chopped onion, rice, egg, cinnamon, salt, and pepper; mix well. Place equal portions of meat mixture in center of 6 outer cabbage leaves. Fold ends over and roll up; fasten with a toothpick. Arrange remaining leaves in a (10 x 6 x 1 3/4-inch) baking dish. Place cabbage rolls, seam side down, over cabbage leaves. Place onion slices on top of each cabbage roll. Set aside.

Combine tomato sauce, lemon juice, and brown sugar. Pour 1/2 of the tomato mixture over cabbage rolls. Spread sauerkraut evenly over cabbage rolls. Pour remaining tomato mixture over sauerkraut.

Cover baking dish tightly with aluminum foil, and bake at 375 degrees F for 1 hour.

Makes 6 servings
Source: Southern Living magazine