Cabbage Rolls (Read 470 times)

Ingredients:

Large head of cabbage that peels easily
1 lb hamburger
2 cups rice/uncooked (I like to use minute rice as it cooks better)
2 cups diced potato (diced small)
1/4 cup sauer kraut

1/4 cup cooking oil
1/4 teaspoon vinegar
salt
pepper
2 cups water

Mix hamburger, rice, potato and sauer kraut in large bowl. I usually throw in a little salt and pepper.

Take the head of cabbage and let hot water run over it so it seeps into the leaves to loosen them. Take the leaves off without breaking them.

Stuff the leaves with the mixture, what you want to do is wrap the mixture with the cabbage leaf so you don't want to fill it to full. I have used a couple leaves to make one roll if they are being stubborn and don't want to roll well. Layer them in a large kettle. Salt and pepper the top. Drizzle them with about 1/4 cup of cooking oil and 1/4 teaspoon vinegar. Then pour 2 cups water over them. Cover and cook in the oven at 350 degrees for 1 hour, then turn down to 325 degrees for about 2 hours longer. You can tell when they are done as the cabbage will be soft and brown.

The secret to it also is to keep them moist, so I check them every hour and if the water is all gone, (tip the kettle a little to see if any is there) I just add about a 1/2 cup if dry.

Enjoy!