Cabbage Rolls

1 large head of cabbage

2 lb. hamburger

1 egg, slightly beaten

½ lb. sausage

¼ cup of rice (rinsed)

¼ cup of bread crumbs

1 small onion finely chopped

¼ of a green pepper diced small

salt, pepper, parsley flakes, Accent, and paprika to taste

1 package sour kraut

2 cans tomato sauce

Pork backbone/ribs (enough to cover kraut)


Cut out core from cabbage

Parboil cabbage in large kettle in boiling water for about 15 minutes or until leaves separate easily.

Invert cabbage, hole side down to drain and cool

Separate the leaves ( about 20 )

With sharp paring knife remove some of the hard portion (the large vein) of each cabbage leaf to make rolling easier

Combine hamburg, sausage, egg, rice, green pepper, onion, bread crumbs and seasonings

Place meat mixture onto cabbage leaf, roll up and secure (tuck the ends in)

Drain kraut and rinse

Place kraut in bottom of pan

Next place pork backbone on kraut

Lay cabbage rolls on top

Dice remaining cabbage on top of rolls

Salt the cabbage

Pour tomato sauce over all

Cover with lid or foil tightly

Simmer 4-5 hours at 350