Czech Stuffed Cabbage

60m
Prep Time
90m
Cook Time
2h 30m
Ready In

Recipe: #42214

January 22, 2024



"1962 Cleveland Ohio Czech cookbook Lydia Klepac. They used #2cans which were 2 cups of sauerkraut and tomato juice, so just use 2 cans . And big can juice. They used a huge amount of salt (2 tablespoons). Maybe sprinkle dash on each leaf before rolling."

Original is 6 servings

Nutritional

  • Serving Size: 1 (463.9 g)
  • Calories 661.1
  • Total Fat - 28.8 g
  • Saturated Fat - 9.2 g
  • Cholesterol - 104.1 mg
  • Sodium - 700.7 mg
  • Total Carbohydrate - 64.9 g
  • Dietary Fiber - 7.9 g
  • Sugars - 9 g
  • Protein - 35 g
  • Calcium - 132.7 mg
  • Iron - 4.6 mg
  • Vitamin C - 85.4 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Core cabbage and place in enough boiling water to cover.

Step 2

With a fork in one hand and a knife in the others keep cutting off the leaves as they become wilted. Drain.

Step 3

Trim thick center vein of each cabbage leaf.

Step 4

Brown onion in shortening.

Step 5

Add meat, seasonings, rice and mix well.

Step 6

Place a heaping tablespoon of filling on each cabbage leaf and roll up.

Step 7

Place in a pot and cover 2/3 full with water

Step 8

Arrange sauerkraut on top and add tomato juice.

Step 9

Cover and cook slowly for about 1/2 hour.

Step 10

Pour on sour cream and cook 5 minutes.

Tips


No special items needed.

0 Reviews

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