My Mother-In-Law Lucy's Stuffed Cabbage Rolls

Lucy’s Stuffed Cabbage Rolls

 

Here is my mother in law’s recipe which I love .

Ingredients:

1 head cabbage

1 ½ lbs lean ground beef (she used ¾ beef, ¾ pork). I have used ground turkey as well.

1 c. uncooked rice

½ cup finely chopped onion

1 egg

1 tsp. pepper

2 tsp. salt

1 Tablespoon Paprika

1 large can sauerkraut

L large onion sliced and sauteed til soft.

 

Roux: Stir in pan the butter and flour to make a roux

4 Tablespoons of butter

4 Tablespoons flour

After the butter and flour have been mixed in pan add ¼ cup catsup and ¼ c. sugar.  (You can exchange this with brown sugar, tomato sauce or chili sauce).

 

 

Directions:

Core cabbage and place head down in boiling water to cover. Turmn off heat. When cabbage has wilted, remove from water and peel leaves off, leaving them whole.

Combine meat, onion, egg and seasonings with rice.  Mix well. In the center of each cabbage leaf place 2-3 Tablespoons of filling. Fold sides like an envelope or small burrito and roll up.

In dutch oven place ½ can sauerkraut and ½  the sauteed onions on bottom of crock pot or deep pot. Add rolled cabbages and then the remainder of the sauerkraut and sauteed onions. On top of this add the roux mixture and cover all of this with boiling water to cover cabbage rolls and contents of pot. Cook covered over burner at least three hours. Best if made ahead and then reheat on stove top.