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)
Instructions
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
Delissioso!
