Czech Stuffed Cabbage
Recipe: #42214
January 22, 2024
Categories: Ground Beef, Pork Sausage, Cabbage, Eastern European, more
"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."
Ingredients
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.