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Eastern European Stuffed Cabbage Rolls

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PREP TIME
60 min
COOKING TIME
150 min
TOTAL TIME
210 min
SERVINGS
40 servings
Dinner Eastern European German U.S.
Eastern European Stuffed Cabbage Rolls
Ingredients
  • 3 heads cabbage, cored
  • 1 cup apple cider vinegar
  • 3 cups water
  • 1 1/2 cups long grain rice
  • 5 pounds ground beef
  • 1 (16 ounce) package bulk pork sausage
  • 1/4 cup diced onion
  • 4 teaspoons salt
  • 1 1/2 teaspoons garlic salt
  • 1 teaspoon fresh-ground black pepper
  • 1 (16 ounce) jar sauerkraut, drained and pureed
Instructions
1
Place the cabbage in a large pot filled with water up to halfway, and add vinegar.
2
Cover the pot and cook over low heat for 1 to 1 1/2 hours, or until the leaves are tender.
3
Take out the cabbage and reserve the vinegar cooking water. Then, rinse the cabbage with cold water to chill it, and separate its leaves.
4
Meanwhile, bring 3 cups of water and rice to a boil in another saucepan over high heat.
5
Reduce the heat to low, cover it, and let it simmer until the rice is tender, approximately 20 minutes.
6
Remove the saucepan from heat and let it cool down before setting it aside.
7
In a large skillet, heat it over medium heat and cook the ground beef, pork sausage, onion, salt, garlic salt, and pepper until the meat is browned and crumbly.
8
Drain the mixture and let it cool down before setting it aside.
9
Preheat your oven to 325 degrees F (165 degrees C).
10
Cover the bottom of a large roasting pan with a single layer of cabbage leaves.
11
Mix together the cooked rice, meat mixture, and sauerkraut in a large bowl until well combined.
12
Spoon 1/3 cup of the rice-meat mixture into each remaining cabbage leaf and roll it into a cylinder, tucking in the ends.
13
Arrange the rolls over cabbage leaves in the roasting pan.
14
Pour enough reserved vinegar cooking water into the pan to reach halfway up the sides of cabbage rolls.
15
Cover the pan with a tight-fitting lid or aluminum foil.
16
Bake in the preheated oven for 1 1/2 hours.
17
Serve the cabbage rolls warm or at room temperature.