Stuffed Cabbage On Sauerkraut

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 head cabbage
• 2 slices bacon, finely chopped
• 1 cup chopped onion
• 2 cloves garlic, minced
• 3 tablespoons uncooked long grain rice
• 1 cup boiling water
• 1 lb ground chuck
• 1 tablespoon paprika
• 3/4 teaspoon salt (to taste)
• 1 teaspoon pepper (to taste)
• 1/4 teaspoon dried leaf thyme
• 1 egg, lightly beaten
• 1 lb sauerkraut, drained
• 1 (14 1/2 ounce) can low sodium beef broth
• 2 tablespoons tomato paste
• 2 tablespoons butter or 2 tablespoons margarine
• 1 1/2 tablespoons all-purpose flour
• 1 cup light cream
• 2 tablespoons fresh lemon juice

Recipe

• 1 simmer the cabbage in boiling water (just enough to cover) in a large pot for 20 minutes; remove cabbage and drain, cool.
• 2 separate all the large leaves, trying not to tear; pat leaves dry; cut out the thick spines; snip huge leaves in half to make 2 smaller ones.
• 3 meanwhile, while cabbage is cooking, cook the bacon in a skillet about 4 minutes, then add the onions and garlic, cooking until the onions are tender, about 3 minutes more.
• 4 cook the rice in the boiling water in a small pan until almost tender, then drain.
• 5 add the rice to the onions in the skillet, along with the beef, paprika, salt, pepper, and thyme.
• 6 simmer the beef, stirring occasionally, about 3 minutes, then cool slightly before stirring in the egg.
• 7 preheat oven to 350 degrees f.
• 8 spread the cabbage leaves flat; spoon a heaping tablespoonful of the meat/rice mixture onto each leaf.
• 9 tuck in the sides, and roll up, envelope style, making sure the meat is entirely enclosed (wrap another leaf around if you need to).
• 10 line the bottom of a 13 x 9 x 2 inch baking pan with the sauerkraut, and place the cabbage rolls seam side down in the dish, on top of the kraut.
• 11 blend the beef broth with the tomato paste in a saucepan until it reaches a boil, then pour evenly over the cabbage rolls.
• 12 bake in a preheated oven for 1 hour.
• 13 meanwhile, prepare sauce: melt the margarine in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute.
• 14 slowly stir in the light cream until smooth, then add the lemon juice.
• 15 cook, stirring constantly, until sauce thickens, and is bubbly.
• 16 when rolls are done, place a bed of the kraut on a serving platter and pile rolls on top; pour lemon cream sauce over rolls and serve.