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Categories: Vegetables - Stuffed Vegetables - Vegetarian - Side Dish - Wraps - Boiled
From: Dorothy Dessoffy
Recipe Full Resolution

Ingredients

Ingredient Amount Notes
Cabbage 2 heads  
Ground Beef 5 lbs  
Ground Pork 3 lbs  
Rice 1 lbs Uncooked
Salt    
Pepper    
Onions 6 large  
Sauerkraut 2 large cans  
Pork Loin 2  
Tomatoes 2 large cans  
Flour   For Gravy
Sour Cream   At serving time

Method

  1. Add whole heads of cabbage to already boiling water
  2. While cabbage cooks, mix together Ground Beef, Ground Pork, Rice, Onions, Salt and Pepper
  3. Pull cabbage out leaf by leaf
  4. Slice thin ribs of cabbage
  5. Fill each cabbage rib with meat mixture and roll up
  6. Rinse Sauerkraut
  7. Put Sauerkraut around edge of large kettle
  8. Put pork loin in middle of kettle
  9. Put rolled up cabbage on top of loin and Sauerkraut
  10. Put canned tomatoes on top on cabbge rolls
  11. Cover with water
  12. Cook at least 4 hours on top of stove
  13. Refirigerate over night
  14. Cook 4 hours in morning
  15. Serve in 2 bowls:
    • Pork in one bowl
    • Sauerkraut in other bowl
  16. Thicken the juices from the kettles with flour to make a gravy
  17. Add sour cream to gravy and add to Sauerkraut bowl
  18. Serve

Notes From Gran

  • Use 2 big kettles
  • Original recipe said “You probably need 2 heads of cabbage” - emphasis added

Modern Notes

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