Rolls Recipe ⤍ Cabbage Rolls III

These cabbage rolls are what my mother used to make without tomato sauce. Serve with sour cream.

Ingredients

• 1 pound lean ground beef
• 1 pound ground sausage
• 1 onion, finely chopped
• ¾ cup uncooked white rice
• 1 cup water
• salt to taste
• ground black pepper to taste
• 1 large head cabbage
• 1 (32 ounce) jar sauerkraut

Cooking Directions

1. In a large bowl, combine the ground beef, sausage, chopped onion, rice, water, and salt and pepper.
2. Bring a large pot of water a boil. Separate 12 to 15 large cabbage leaves from the head, and place in boiling water. Boil until soft, approximately 2 to 3 minutes. Remove from water, and set aside.
3. Into the center of each leaf, place a small amount of the meat mixture. Fold in the sides, and roll up from the bottom. Secure with a toothpick.
4. Place a layer of sauerkraut in the bottom of a large pot. Arrange cabbage rolls in a single layer over the sauerkraut. Cover with remaining sauerkraut. Pour in enough water to cover the rolls. Bring to a boil, lower heat, and simmer for 90 minutes.

Nutrition Facts

• calories318.5
• carbohydrateContent16.8 g
• cholesterolContent55.2 mg
• fatContent21.8 g
• fiberContent3.5 g
• proteinContent15 g
• saturatedFatContent8.1 g
• sodiumContent705.3 mg
• sugarContent1.2 g