Beef Cabbage Rolls With Sauerkraut
November 1, 2008
It’s winter time and this recipe is a perfect winter, sunday night supper. Beef cabbage rolls with sauerkraut are so yummy that you will be destined to make them again and again every year.
Hidden inside these plump cabbage rolls is a savory filling of ground beef, rice, catsup, and seasonings. But the real treat is the additional flavors of tangy sauerkraut and garlic sausage. A tomato sauce goes over all before baking. This perfect description comes from my source for this recipe, sunset cookbook (1987), titled “Casserole Cookbook”. There are different types of cabbage to use, click here to learn about what type you may want to use. Sauerkraut which is fermented cabbage can be made very easily by hand, if you want have it really fresh, click here to watch a live video. Kielbasa which means sausage in polish, is pork with garlic, marjoram and salt. Any type of sausage will be great. Please enjoy!
For more cabbage roll recipes click here.
- 1 lb. lean ground beef
- 1 large onion, finely chopped
- 1 cup cooked rice
- ½ tsp. salt
- ¼ tsp. each pepper and paprika
- ¼ cup catsup
- 1 clove garlic, minced or pressed
- 1/8 tsp. liquid hot pepper seasoning
- 1 large head cabbage (about 3 lbs.)
- Boiling salted water
- 1 quart sauerkraut, drained well
- 1 lb. kielbasa, or other garlic sausage, cut into 1-inch pieces
- 1 can (8 oz.) tomato sauce
In a wide frying pan over medium heat, cook beef until browned. Add onion and cook until soft. Discard fat. Stir in rice, salt, pepper, paprika, catsup, garlic and hot pepper seasoning. Remove from heat and set aside.
Core cabbage and separate into leaves. Cut off and discard thickest portion of central rib from 16 large leaves (save remaining leaves for other uses). Place the 16 leaves in a large kettle of boiling salted water just long enough to blanch and soften them (about 1 minute).
In a shallow 4-quart casserole or dutch oven, layer half the sauerkraut. Place about ¼ cup of the meat mixture at one end of each cabbage leaf, fold sides in over meat, and toll to enclose. Place each roll, seam side down, on sauerkraut.
Spoon any remaining meat mixture over the rolls. Add remaining sauerkraut, sausage chunks, and tomato sauce. (At this point you may cover and refrigerate until next day).
Bake, covered, in a 350 degree oven for about 1 ½ hours or until casserole is steamy and flavors are well blended.
Serves: 8
Total time: 1 ½ hours
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- Panko Crusted Halibut Tacos with a Creamy Avocado Cabbage Slaw
- Rolled Beef With Artichoke Stuffing
