Stuffed Cabbage On Sauerkraut Food

AUTHENTIC ROMANIAN SAUERKRAUT STUFFED CABBAGE ROLLS

Steps:

• Make the filling:
• In a large bowl place together ground meat, diced onions, rice, thyme, ground pepper and marjoram. Mix everything really well.
• Set aside.
• Make the cabbage rolls:
• Prepare the cabbage leaves by removing the core and the thickest part of each leaf. If the leaves are too big cut them in half.
• Grab a cabbage leaf and place 1 tablespoon of meat on it. Wrap the meat inside the cabbage leaf to obtain a neat roll.
• Place shredded cabbage on the bottom of the pot, then start adding the rolls.
• Optional, you can add a layer of bacon over each layer of rolls.
• Fill up the pot with cabbage rolls, then mix together the tomato juice and the paste and pour it over the rolls.
• Add water to cover the rolls.
• The final layer should be shredded cabbage.(use left over cabbage)
• Sprinkle more bacon, thyme and bay leaves and cover with a lid.
• Bake in the oven at 350F for about 2 hours.
• Remove the lid and allow the cabbage rolls to bake for another 30-45 minutes. You might notice the water evaporated, so you can add a little bit more, but do not fill up the pot again.
• Serve them warm with a dollop of sour cream on top, fresh bread or polenta and hot peppers.
• Crockpot: Follow the same method of making the rolls, but cook them in the crockpot on "Low" from 6-8 hours, or 4-5 hours on "high".
• Instant Pot: Follow the recipe as I describe it. Close the pot and press the "Pressure Cook"manual button setting the time for about 18-20 minutes. Do a natural pressure release.

STUFFED CABBAGE WITH SAUERKRAUT

Steps:

• Make the filling: Put 1 pound each of beef and pork together through the fine blade of a food chopper twice. In a bowl, combine the meat with 1 cup cooked rice, 1 egg lightly beaten, 1 onion and 2 garlic cloves, both minced, and salt and pepper to taste. Remove 12 large outer leaves from a head of cabbage, reserving the remaining cabbage for another use. Dip the leaves briefly in boiling water to soften and spread them out flat on a work surface. Top each leaf with some of the filling and fold the leaves over the filling, tucking in the ends to make neat rolls. Put 2 pounds sauerkraut in a large kettle with light beer or white wine to cover and heat it gently. In a sauce pan melt 3 tablespoons lard, bacon fat or ham fat, blend in 3 tablespoons flour and cook the roux for 1 to 2 minutes. Blend it into the sauerkraut and bring the liquid to a boil, stirring constantly. Arrange the cabbage rolls on top of the sauerkraut and cook them, covered, in a moderate oven (350?F.) for 2 to 3 hours or until the filling is done. Serve the stuffed cabbage and sauerkraut topped with sour cream.;

STUFFED CABBAGE ON SAUERKRAUT

Steps:

• Simmer the cabbage in boiling water (just enough to cover) in a large pot for 20 minutes; remove cabbage and drain, cool.
• Separate all the large leaves, trying not to tear; pat leaves dry; cut out the thick spines; snip huge leaves in half to make 2 smaller ones.
• Meanwhile, while cabbage is cooking, cook the bacon in a skillet about 4 minutes, then add the onions and garlic, cooking until the onions are tender, about 3 minutes more.
• Cook the rice in the boiling water in a small pan until almost tender, then drain.
• Add the rice to the onions in the skillet, along with the beef, paprika, salt, pepper, and thyme.
• Simmer the beef, stirring occasionally, about 3 minutes, then cool slightly before stirring in the egg.
• Preheat oven to 350 degrees F.
• Spread the cabbage leaves flat; spoon a heaping tablespoonful of the meat/rice mixture onto each leaf.
• Tuck in the sides, and roll up, envelope style, making sure the meat is entirely enclosed (wrap another leaf around if you need to).
• Line the bottom of a 13 x 9 x 2 inch baking pan with the sauerkraut, and place the cabbage rolls seam side down in the dish, on top of the kraut.
• Blend the beef broth with the tomato paste in a saucepan until it reaches a boil, then pour evenly over the cabbage rolls.
• Bake in a preheated oven for 1 hour.
• Meanwhile, prepare sauce: melt the margarine in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute.
• Slowly stir in the light cream until smooth, then add the lemon juice.
• Cook, stirring constantly, until sauce thickens, and is bubbly.
• When rolls are done, place a bed of the kraut on a serving platter and pile rolls on top; pour lemon cream sauce over rolls and serve.

HUNGARIAN STUFFED CABBAGE

Steps:

• To make filling: Combine ground meats, onion, rice [uncooked], egg, salt, pepper and paprika.
• Cabbage: Fill large pot with enough water to cover cabbage. Bring water to a boil. Trim any damaged outer leaves from cabbage. Stick a large fork into core of cabbage, and place in boiling water, holding onto fork. With a small sharp knife, loosen and remove outer leaves as they become soft and pliable. Chop remaining cabbage, that is too small to roll, set aside.
• Alternatively, cabbage can be placed in a large bowl and covered with boiling water for about 5 minutes-this process can be repeated if necessary.
• Rolls: cut off thick edge of the stem. Put about 2 tablespoons of filling on a leaf, fold sides in and roll from thick end of leaf.
• Assembly: Place1/2 tomato paste. if using on bottom of pan, or cover bottom of pan with some tomatoes or tomato juice. Place rolls, seam side down in the pot. Add sauerkraut , tomatoes and remaining chopped cabbage. Repeat layering process, leaving layer of tomatoes and sauerkraut on top. If using paste, fill pot with water til rolls are covered. If using tomatoes or juice, water may be added too.
• Bring pot to boiling, cover tightly and simmer gently for 11/2-2hours or til cabbage is tender.
• Measure out 1 cup of cooking liquid. Mix 2 tablespoons of melted shortening or oil and 2 tablespoons of flour in saucepan. Gradually add the cooking liquid. Bring to boiling, stirring constantly, until sauce thickens and bubbles for 1 minute. Pour over cabbage in pot; simmer 5 minutes.
• Best served the next day. Great with mashed potatoes and seeded rye bread.
• Can be prepared in slow cooker on low for 6-8hours.
• Canned tomatoes or tomato juice can be substituted for paste.

SLOVAK STUFFED CABBAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a pot of water to a boil.
• Mix beef and pork together. Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup. Mix well.
• Core head of cabbage, place in boiling water and boil until partly cooked. Separate leaves and trim stems. Reserve about 24 to 32 whole leaves. Cut remaining leaves and line the bottom of large roasting pan.
• Lightly pack a small handful of the meat mixture and place in the center of a cabbage leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. Lay rolls on top of torn cabbage leaves in pan. Place sauerkraut evenly over rolls. Lay bacon on top of sauerkraut. Sprinkle with 1 to 2 tablespoons of sugar. Mix chopped tomatoes and soup with water and pour over rolls. Add additional water to reach top of cabbage rolls.
• Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until cooked through.

EASY CABBAGE ROLLS WITH SAUERKRAUT

Steps:

• Combine pork, rice, onions, pepper, garlic powder, salt and paprika in large bowl.
• Steam heads of cabbage until leaves remove easily (about 5 minutes each in microwave along with 1/2 cup water, covered with plastic wrap works well) Take handfuls of meat mixture and roll up in cabbage leaves.
• Place rolls in roasting pan.
• After covering the bottom of the pan, top with half of the sauerkraut and half of the tomatoes.
• Repeat with second layer.
• Pour tomato juice over top.
• Cover and bake 2 1/2 hours at 350 degrees.