Wednesday, February 15, 2012

Cabbage Rolls - Take 2!

I've posted a cabbage roll recipe previously but this one includes sauerkraut, which my family loves, and it's made on the stove.  So if you don't have time for the crockpot, this is a nice substitution!


  • 1 lb lean ground beef
  • 1 lb ground sausage
  • 1 onion, finely chopped
  • 3/4 cup uncooked white rice
  • 1 c water
  • salt to taste
  • ground black pepper to taste
  • 1 large head cabbage
  • 1 (32 ounce) jar sauerkraut
  • 1 (8 ounce) can tomato sauce
  • 1 TBS brown sugar
  • 1 TBS apple cider vinegar
  • 1 tsp Worcestershire sauce


  1. In a large bowl, combine the ground beef, sausage, chopped onion, rice, water, and salt and pepper.
  2. Bring a large pot of water a boil. Separate 12 to 15 large cabbage leaves from the head, and place in boiling water. Boil until soft, approximately 2 to 3 minutes. Remove from water, and set aside.
  3. Into the center of each leaf, place a small amount of the meat mixture. Fold in the sides, and roll up from the bottom. Secure with a toothpick.
  4. Place a layer of sauerkraut in the bottom of a large pot. Arrange cabbage rolls in a single layer over the sauerkraut. 
  5. Mix the tomato sauce, brown sugar, apple cider vinegar, and worcesterhshire together.  Pour over cabbage rolls.  Cover with remaining sauerkraut.. Bring to a boil, lower heat, and simmer for 90 minutes.

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