My Cabbage Rolls

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In my opinion, the perfect fall dish. Check here for more photos.

Ingredients

• 1 large head of green cabbage (99¢)
• 1 lb ground pork ($3.00)
• 1 lb ground beef ($3.00)
• 1 16 oz. can diced tomatoes (99¢)
• 1 28 oz. can tomato sauce (99¢)
• 1 16 oz. can sauerkraut (99¢)
• 1 c. cooked white rice (20¢)
• 1 tblsp. garlic powder
• 1 tblsp. onion powder
• salt & pepper

Directions

In order to peel cabbage leaves from the head of cabbage, core the cabbage and place in a large microwaveable container with around 2 cups of water in the bottom. Cover with plastic wrap and microwave for 15 minutes. Let it cool slightly then carefully remove the cabbage leaves layer by layer. Once you reach the center and the cabbage leaves are too small to use, stop peeling. Cut the small remaining head of cabbage into large chunks and set aside. Take the large leaves and cut out the “vein” or the large stalky piece in the center. Your cabbage leaves will look like PacMan when it’s all said and done!

Next, mix ground meat, garlic powder, onion powder, salt, pepper, rice, and about half of the can of tomato sauce. I wasn’t exact in my measurements here, so judge by texture. The meat should not be too wet. It should be able to be molded. Set the rest of the sauce aside to use for later.

Now it’s time to roll. Take a cabbage leaf and overlap the pieces where you cut out the vein. It should be one solid piece. Place a small amount of the meat mixture on the leaf and roll it up like a burrito (roll, tuck in sides, roll). Repeat until al of the leaves are used.

Take a large casserole dish and a few tablespoons of tomato sauce on the bottom along with the cut up cabbage core and a handful of sauerkraut. Next put the rest of the sauerkraut on top. Poor over the diced tomatoes and the remainder of the tomato sauce on top. Cover with aluminum foil and bake for 2.5 hours at 350°. If you have leftover meat, do yourself a favor and make a few meatballs.

bon appetit