Making cabbage rolls is easier than you think and produces a big pot full of hearty, satisfying German fare, fit for a casual Oktoberfest get together or a big family dinner.
Special Diets:
Ingredients
Method
Bring 2 quarts salted water to a boil.
Add cabbage leaves.
Boil uncovered 5 minutes or until just soft.
Drain leaves, reserving liquid, and set both aside to cool.
In a small bowl, mix chopped sausage, ground beef, cooked rice, egg, salt and pepper until just combined (do not overmix).
Shape into loose 2-inch egg shapes and roll each in the center of a cabbage leaf. Set aside.
Shred any remaining cabbage leaves.
Mix shredded cabbage with sauerkraut and onion.
In a very large heavy pot, place a layer of the shredded cabbage mixture on the bottom and cover with half the rolls, repeat layering, ending with shredded cabbage mixture on top.
Add parsley and bay leaf.
Pour tomato sauce over the top and add enough reserved cooking water to just cover cabbage.
Place lid firmly on pot and bring to a boil. Lower heat and barely simmer 1 1/2 to 2 hours.
Adjust seasoning and serve sprinkled with additional parsley, if desired.
Nutritional Info
Serving Size
Calories
360
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.