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Cabbage Rolls and Sauerkraut

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  • 1 lg Head cabbage
  • 1 1/2 lb Ground beef
  • 1 lb Ground lean pork shoulder
  • 1/2 sm Onion; chopped
  • 1 Egg
  • 1 Sprinkle of dry parsley flakes
  • 1 ds Freshly grated nutmeg
  • Salt & pepper to taste
  • 3/4 c Minute rice
  • 2 cn (large) sauerkraut; (or amount you need for 8 people)


Parboil head of cabbage so leaves separate in whole pieces. Just boil them long enough so they roll easily. Mix all other ingredients, except sauerkraut, together; add enough water to be fairly soupy (a little moister than meat loaf). Place about 2 tablespoons of meat mixture on each cabbage leaf, roll and tuck in the ends. Place rolls, flap side down, in a large pot. Cover with sauerkraut, cover pot and simmer 1-1/2 hours. Serves 8.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,