This recipe is from my wife's late mother Dottie. It's a favorite to make this time of the year. Remember to remove the toothpicks before eating!
DOTTIE’S STUFFED CABBAGE
1.5 pounds ground beef
1 tablespoon salt
1 tablespoon paprika
1 teaspoon black pepper
¾ pound rice
1 large onion, minced
1 large head cabbage
1 small can sauerkraut (approx 14 to 15 ounces)
1 large can tomato soup (approx 23 to 24 ounces)
1 large can crushed tomatoes (not drained; approx 28 ounces)
Core cabbage and boil until leaves begin to fall off head, then remove leaves from water.
Mix onion, meat, seasonings and rice in large bowl.
Place 1-2 tablespoons meat mix in each cabbage leaf and roll – close up roll with toothpick.
Put rolls in roasting pan and cover with sauerkraut, extra cabbage pieces, tomato soup and crushed tomatoes.
Add 2 cups water.
Cover and cook at 350 degrees for 1.5 to 2 hours.
Some notes:
1. Boil the cabbage so that the leaves are tender, but not falling apart.
2. Optionally add onion and peppers.
3. As you can see by the ingredients this is lightly seasoned, so add your preferred spices to kick things up a notch.
4. Ground beef and rice are uncooked when wrapped in the cabbage leaves.
5. If you like more "sauce" add more tomato soup and/or crushed tomatoes, and if you're a big fan of sauerkraut add more of that as well.
DOTTIE’S STUFFED CABBAGE
1.5 pounds ground beef
1 tablespoon salt
1 tablespoon paprika
1 teaspoon black pepper
¾ pound rice
1 large onion, minced
1 large head cabbage
1 small can sauerkraut (approx 14 to 15 ounces)
1 large can tomato soup (approx 23 to 24 ounces)
1 large can crushed tomatoes (not drained; approx 28 ounces)
Core cabbage and boil until leaves begin to fall off head, then remove leaves from water.
Mix onion, meat, seasonings and rice in large bowl.
Place 1-2 tablespoons meat mix in each cabbage leaf and roll – close up roll with toothpick.
Put rolls in roasting pan and cover with sauerkraut, extra cabbage pieces, tomato soup and crushed tomatoes.
Add 2 cups water.
Cover and cook at 350 degrees for 1.5 to 2 hours.
Some notes:
1. Boil the cabbage so that the leaves are tender, but not falling apart.
2. Optionally add onion and peppers.
3. As you can see by the ingredients this is lightly seasoned, so add your preferred spices to kick things up a notch.
4. Ground beef and rice are uncooked when wrapped in the cabbage leaves.
5. If you like more "sauce" add more tomato soup and/or crushed tomatoes, and if you're a big fan of sauerkraut add more of that as well.
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