Leslie's Aunt Gladdy's Stuffed Cabbage Rolls

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 head cabbage
• 16 ounces sauerkraut
• 2 lbs ground chuck
• 1 cup rice
• 2 eggs
• 1 large onion, diced
• 2 (28 ounce) cans tomato puree
• salt & pepper
• oregano
• caraway seed
• garlic powder
• brown sugar, to taste*
• 1 teaspoon butter
• water, if needed

Recipe

• 1 parboil cabbage for 10 minutes; drain and let cool enough to handle. gently peel cabbage leaves from the cabbage (around 12-16 depending on how big you make the meat rolls) and if needed cut hard core out of center of leaves.
• 2 mix hamburger, eggs, onion and rice together. set aside. rinse sauerkraut and chop up leftover cabbage. add chopped up cabbage to sauerkraut. add caraway seed, to taste. stir in 1/2 can of the puree and brown sugar to taste. put in bottom of greased roaster pan. set aside.
• 3 put hamburger mixture in leaves, roll up (all sides), and stick a toothpick in the cabbage to hold together. keep layering the cabbage rolls until all are in the pan. add oregano and a little garlic powder to taste with butter to rest of tomato puree (also a little sugar if desired *i use brown sugar splenda). i put spices in a little at a time in the tomato puree and taste to get it just right) and pour over cabbage rolls. you may need a little water to make sure the tomato sauce doesn't cook down too much (rinse out tomato puree can to get all of it). bake covered at 350° in bottom rack of oven for 1 to 1/12 hours, till all cabbage is tender.