Labadie Recipe Database

Name Stuffed Cabbage Number of People 12 List of Ingredients 2 heads of cabbage with large leaves For in-between rolls: 3 large can sauerkraut 3 large onions, sliced 1 tsp. rosemary 3 large cans tomatoes, not strained 3 T sugar 1/2 tsp. oregano (generous) For filling: 2 lb. lean ground beef 1 lb. ground pork 3 cups cooked rice (boil until almost done and water is absorbed) 2 onions, finely chopped 1 tsp. celery salt 2 tsp. salt 1/3 tsp. pepper dash of cayenne Description For in-between, mix all ingredients and set aside. For filling, put hot rice in large bowl; add meats, onion and seasonings.  Mix while warm.   Core cabbage, put into boilding water in large kettle, cored end down, boil for at least one minute.  Keep turning with two forks or spoons, in the boiling water, separating leaves from head.  Remove leaves from water as they separate.  When all done, trim heavy core off a little to make leaf thinner to roll. Cover bottom of roaster with sauerkraut mixture.  Use largest leaves of cabbage as bottom layer.  Place leaf on hand, core end toward wrist.  Put as much filling on leaf as you think it will hold, even out and pack it down on hand.  Make one turn then fold in ends, roll up the rest.  Pack them in closely, folded end down.  When one layer is complete, cover with sauerkraut mixture.  Follow with another layer of rolls and then sauerkraut mixture.  If there are small leaves left, put them over the top; if not, cover with aluminum foil loosely.  Put roaster cover on and roast 2 1/2 hours at 300 degrees.   May be prepared in advance and frozen in meal size portions. Time 1 hour plus baking Difficulty (1-5) 2 Notes Worth the time and effort and it makes a lot!  Image