||Cabbage Rolls - Polish style
3/4 lb of ground beef
1/2 lb of pork sausage (or use all ground beef, if you prefer)
1 to 1 1/2 cup cooked rice
1 head of cabbage, medium to large
3 cans or 2 jars of sauerkraut
1/2 to 1 teaspoon caraway seed, depending on your taste
salt and pepper
Mix ground beef, sausage, cooked rice; salt and pepper mixture to taste. Mix in 1 to 2 tablespoons of sauerkraut juice, a pinch of caraway seed. Mix well.
Wash cabbage. Carefully remove cabbage leaves (about 8) and place in a pan of boiling water to soften, remove and drain well on paper towels. Size of the leaves will determine the number of leaves used, and the amount of meat mixture used in each leaf.
Pour 1/2 of the sauerkraut in the bottom of a deep 6 quart pan, or Dutch oven, sprinkle with caraway seed. Place a heaping spoonful of meat mixture in cabbage leaf and roll up*, folding the sides of the leaf in first to help hold the meat in. Place cabbage roll, seam side down, on top of the sauerkraut, continue filling the cabbage leaves and placing them in the pan until all the meat mixture has been used. Place the remaining half of the sauerkraut on top of the cabbage rolls, sprinkle with caraway seed. Cover and cook on medium heat from about 45 minutes to 1 1/2 hours, adding water to pan if needed to keep liquid in the pan, until cabbage is done.
These can also be baked in an oven, using a 3 quart oblong baking dish and baked at 350 degrees for 1 1/2 to 2 hours. I prefer a pressure cooker...and 12 minutes cooking time at 15 lbs pressure.
*NOTE: You will need to adjust the amount of meat mixture by the size of the cabbage leaf. You do not want too much meat mixture but enough that the cabbage leaf is completely rolled around the meat. Nor do you want too little meat mixture.
Yield: 6 Servings