Ingredients:
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
Salt
Pepper
Slurry:
1/ 2 cup Flour
1 cup water
mixed smooth
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1. Core the cabbage head and plunge into boiling salted water for 5 minutes.
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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.
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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
peeled. |
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.
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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 |
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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.
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Fold over the top,
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fold in the sides
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 and roll up. |
4. Place the cabbage roll seam down on the remaining bacon onion mixture.
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Repeat making 2 layers of rolls in the Dutch oven. |
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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.
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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. |
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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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