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1 (3 lb) head of cabbage
2 lbs ground pork
1 1/2 lbs. ground beef or chuck
4 cloves garlic, finely minced
1/4 cup freshly parsley, minced
1/2 tsp. thyme (optional)
1 large onion
1/3 cup rice (uncooked)
2 tbsp. salt
1 cup shredded cabbage
3 1/2 cups (No. 2 1/2 can) sauerkraut

Combine meat, salt, rice, diced onion and shredded cabbage together. Place a layer of sauerkraut (1/2 can) on bottom or large pot with a tight fitting lid. Cut out core of cabbage. Pour boiling water into cavity until leaves will separate easily.

Separate leaves gently, being careful not to tear them. Place small rolls of meat mixture in each leaf and roll up loosely. Place on a bed of sauerkraut in the bottom of the pot.

Repeat with the remaining cabbage leaves and meat mixture. When all of the rolls have been added to the pot, spread remaining half of sauerkraut over the rolls and add 1 or 2 cups of water.

Put lid on tightly and steam for 3 hours over very low heat. During the last hour of cooking, tomato puree or a can of organic or homemade tomato soup may be added.

Cabbage leaves may be used in this recipe if sauerkraut is not available.

Submitted by: CM
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 Rating: 4.5 / 5 - Reviews: 2
Oct 14, 9:18 PM
Richard Kietzman (West Virginia) says:
Dec 29, 2:31 PM
Vicki Kickhaver - WI (Wisconsin) says:

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