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(Stuffed cabbage rolls
with Tomato Sour Cream Gravy )

Recipes from a German Grandma

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1 /2 lb Ground beef
1 / 2 lb Sausage
6 slices bacon
1 big onion chopped
2 tablespoons fresh chopped garlic
1 cup sauerkraut
3 / 4 raw rice (any kind)
1 / 2 cup oatmeal or bread crumbs
1 / 4 cup chopped parsley
2 eggs
1 teaspoon salt
1 teaspoon pepper

1 medium to large cabbage head
1 quart chicken Stock
1 teaspoon caraway
4 bay leaves
1 14 oz can of Tomato sauce
Red wine
1 pint Sour cream

1/ 2 cup Flour
1 cup water
mixed smooth

printer friendly


1. Core the cabbage head and plunge into boiling salted water for 5 minutes.


2. Lift out the cabbage head carefully and put into a colander and let cool for a few minutes. (a big Skimmer and hot pads is a good choice or stab it with a large meat fork and lift out.)

Pull off the blanched and soft leaves carefully, as many as you can.

3. Core more of the cabbage and place back in the boiling water.
simmer another 5 minutes and repeat until you get all the leaves

1. Slice the bacon in thin strips and sauté for a few minutes till fat is rendered.

Add the chopped onion and garlic and sauté till onion is tender, about 2 minutes. Pull of the heat.

2. Mix the ground beef with the sauerkraut, half of the bacon and onion mixture, the rice , the parsley, the eggs and some oatmeal or bread crumbs, salt and pepper



2. Mix the ground beef with the sauerkraut,

some oatmeal or bread crumbs, salt and pepper, half of the bacon and onion mixture, the rice , the parsley, the eggs

Blend until it holds together well.

3. Place 2 tablespoons of the meat mixture in a cabbage leaf.

Fold over the top,

fold in the sides
and roll up.

4. Place the cabbage roll seam down on the remaining bacon onion mixture.

Repeat making 2 layers of rolls in the Dutch oven.

Chop up the remaining pieces of cabbage and sprinkle on the top.
Why waste it?

Fill with the chicken stock, the caraway seed and bay leaf.


5. Simmer on the stove or bake in the oven for 1 and 1 / 2 hour to 2 hours.

Tomato Sour Cream Sauce

6. Bring the wine, tomato sauce and 3 cups of the stock off the cabbage rolls into a sauce pot and bring to a simmer.
Add half of the slurry in a steady stream while whipping smooth.

The sauce should be a little on the thick side as the sour cream will thin it down.

7. in a separate small bowl place one cup of the sauce, and then blend in the sour cream. In culinary terms this is called a “Liason” as it sort of warms up the sour cream so it wont curdle when it hits the hot sauce.
Add this “liason” to the sauce and blend in.


8. Place a layer of cabbage rolls in a serving dish and top with sauce.


Put a second layer of cabbage rolls in the serving dish and top with more sauce.


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Last updated October 31, 2010