For this satisfying dish, cabbage leaves are stuffed with a seasoned mixture of rice, ground beef, pork and ham. They are then laid on a bed of sauerkraut and simmered to completion. This is the best stuffed cabbage recipe I've ever tried.
INGREDIENTS (for 6 servings):
- 1 pound lean ground beef
- 1/2 pound ground pork
- 1/2 pound ground ham
- 1 cup uncooked long-grain white rice
- 1 onion, finely chopped
- 1 egg
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon coarse ground black pepper
- 1 pound sauerkraut
- 1 cup tomato juice
- water to cover
Place cabbage in the freezer for a few days. The night before making the rolls, take it out to thaw.
In a large bowl, combine the beef, pork, ham, rice, onion, egg, garlic powder, salt and pepper. Mix well. Form meat mixture into oblong balls, using 1/2 cup of the mixture at a time. Then, wrap a cabbage leaf around each ball.
Spread the sauerkraut in the bottom of a large pot, then layer cabbage rolls on top, placing them seam-side down. Pour tomato juice over rolls, then add enough water to cover. Bring to a boil, then reduce heat to low and simmer for about 3 hours, adding more water as necessary.