Thursday, September 20, 2012

Stuffed Cabbage Rolls with Sauerkraut and Kielbasa


I felt the fall chill in the air this morning, that was enough to set in a craving for stuffed cabbage.
This well loved stuffed cabbage recipe comes from my Grandma Berki. It is the very same one she has served at every Thanksgiving and Christmas throughout my childhood.

Stuffed Cabbage Rolls with Sauerkraut and Kielbasa:

  • 1 large head of green cabbage
  • 1 cup finely chopped yellow onion
  • 1 teaspoon chopped garlic
  • 1 pound ground pork
  • 1 pound lean ground beef
  • 1 cup cooked white rice, cooled
  • 2 tablespoons sweet Hungarian paprika
  • 1 teaspoon salt
  • freshly ground black pepper

  • 2lbs sauerkraut (2 jars, drain only one)
  • 2 cups water
  • 1 small can tomato paste
  • a few slices of bacon
  • Polish Kielbasa

Start a large pot of salted water to boil. Core out the cabbage with sharp paring knife. Carefully set cabbage head into boiling water for a few minutes until the leaves start to peal off easily, use tongs to help you. Set leafs in strainer as you peel them off to drain and cool. You'll have the center of the cabbage left- the leaves will be too small to use for the rolls, slice it into thin strips and set aside for later use.

Mix the next 8 ingredients together until you have a sausage-like consistency. Roll up about 1/4 cup or so of this mixture for each cabbage leaf. Set aside.

Spread one and a half jars of sauerkraut on the bottom of your dutch oven or crock pot. Layer the stuffed cabbage rolls on top of the sauerkraut. Cover with the rest of the sauerkraut and the reserved shredded cabbage.

Add 2 cups of warm water and the whole can of tomato paste to the empty jar of sauerkraut. Replace the lid and shake the crap out of it until well blended. Pour this over the cabbage rolls. Lay a few pieces of bacon over the top. Cover pot, bring to a simmer and let cook for 2 hours.

Grandma always steams some Polish kielbasa on top during the last half hour of cooking, I recommend that you do too. 

Garnish with a dollop of creme fresh or sour cream and fresh ground black pepper.  Enjoy!