Stuffed Cabbage (Holubky)

September 06, 2006

1 head cabbage (about 3 pounds)
Large pot of boiling water
1 large can sauerkraut
2 pounds ground chuck
1/2 cup warm water
1 beaten egg
1/2 medium onion, finely diced
1 cup uncooked rice
Salt and pepper, to taste
1 cup tomato sauce
1 cup ketchup

Preheat oven to 350 degrees. Cut cabbage deeply around core to loosen leaves. Remove core. Boil cabbage for about five minutes. Take leaves apart and set aside to cool. Remove about 1 inch of rib from the cabbage leaves. Combine the chuck, water, egg, onion, rice, salt and pepper. Roll 2 tablespoons of the meat mixture into each cabbage leaf. Put 2 cups of sauerkraut at the base of a large pot. Place rolled cabbage leaves in a layer on sauerkraut. Alternate layers of cabbage rolls and sauerkraut into the pot. Blend 1 cup of water, tomato sauce and ketchup, and pour over top layer of rolls. Bake slowly for 1 hour and 15 minutes.


Serves 6 to 8.

The Herald-Mail Articles