Sauerkraut Flavored Stiffed Cabbage Rolls Recipe
Ingredients
| Cabbage head | 1 Large | |
| Vegetable oil | 25 Milliliter | |
| Chopped onion | 1⁄2 Cup (8 tbs) | |
| Garlic | 1 Clove (5 gm) | |
| Chopped sweet red pepper/Green pepper 125 ml | 1⁄2 Cup (8 tbs) | |
| Lean ground beef | 1⁄2 Pound | |
| Ground pork | 1⁄2 Pound | |
| Cooked rice | 1 Cup (16 tbs) | |
| Chopped parsley | 2 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Sauerkraut | 1 Can (10 oz) | |
| Chicken stock | 250 Milliliter |
Nutrition Facts
Serving size
Calories 308 Calories from Fat 143
% Daily Value*
Total Fat 16 g24.7%
Saturated Fat 4.9 g24.6%
Trans Fat 0 g
Cholesterol 50.1 mg16.7%
Sodium 610.7 mg25.4%
Total Carbohydrates 23 g7.8%
Dietary Fiber 5.9 g23.5%
Sugars 7.4 g
Protein 19 g37.2%
Vitamin A 19.4% Vitamin C 143.2%
Calcium 9.4% Iron 18.5%
*Based on a 2000 Calorie diet
Directions
Blanch cabbage in large pot of boiling salted water to cover for 5 to 6 minutes or until leaves are softened.
Drain; rinse under cold water, carefully separating leaves.
(If inner leaves are not softened, repeat blanching until leaves separate easily.) Drain on paper towels; set aside.
In heavy skillet, heat oil over medium-high heat; cook onion and garlic until softened, about 3 minutes.
Add red pepper; cook until softened, about 1 minute.
Transfer to large bowl and set aside.
In same skillet, cook beef with pork until browned, about 5 minutes.
Drain excess fat; add meat mixture to onion mixture.
Stir in rice, parsley, salt and pepper until well mixed.
Set aside.
Spread sauerkraut in large heavy saucepan or Dutch oven; pour chicken stock over.
Set aside.
Place about 1/4 cup (50 mL) rice mixture on each cabbage leaf; roll up, tucking in sides.
Arrange rolls, seam side down, over sauerkraut.
Cover and bring to boil; reduce heat and simmer for about 20 minutes or until cabbage rolls are heated through.
Chef
