1 large head of green cabbage
1 pound ground beef
1 pound ground pork
1 cup cooked white rice
1 medium chopped onion
1 can sauerkraut, drained
2 can cream of tomato soup
3 minced garlic cloves
1/2 cup brown sugar
1/4 cup cider vinegar
1/2 cup water
Salt and pepper
Place the whole cabbage in a pot, cover with water and bring to a boil. When the outer leaves of the cabbage look cooked and pliable remove, return the cabbage to the boiling water until the next layers looks cooked. Continue until all the leaf are cooked, let the leaves cool completely. Chop the small center leave for the bottom of the pot to keep the stuffed cabbage away from direct heat.
Combine the ground pork, ground beef, minced garlic and chopped onions with the cooked rice, combine well. Take a small handful of filling( 3 tablespoons) and place it in the center of each partially cooked cabbage leaf. Roll the cabbage leave over the stuffing, fold in the sides and place seam side done on top of the chopped cabbage leaves in a large pot. Continue folding the cabbage leaves until the bottom of the pot is covered. Sprinkle half the can of sauerkraut over the rolls and one can of tomato soup. Finnish rolling the cabbage for the top layer.
Cover with the remaining sauerkraut and the second can of tomato soup. Add the cider vinegar and sprinkle the brown sugar evenly. Pour water over the top, cover with foil, and then the lid. Bake for two hour at 350 degrees. Check after an hour to make sure there is enough liquid on the bottom, add more water if it looks dry. Remove from the oven and let it rest for a half hour. Serve with a dollop of sour cream.
- Recipe courtesy of Brenda Athanus