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1
Cut the core from the cabbage.
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2
Place the cabbage in a large pot of boiling water.
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3
Remove outer leaves as they become soft.
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4
(Alternatively, you can remove the core from the cabbage and freeze the cabbage overnight, let it thaw and remove the now soft leaves...but who plans that far ahead?
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5
).
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6
In a large bowl, thoroughly mix together: the beef, pork, 1/2 of the onion, 1/2 the garlic, rice, thyme, salt and pepper.
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7
Roll a few tablespoons of this mixture in each of the softened cabbage leaves.
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8
Place rolls, seam side down, in a large, deep baking dish.
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9
(Make sure you dont use a shallow dish or it will overflow!
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10
).
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11
In a large saucepan, saute onions and garlic in olive oil until aromatic.
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12
Add all of the canned tomato stuff and hot sauce.
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13
Add 2 tablespoons (okay -- this amount is a guess...use your best judgement) thyme and some salt and pepper.
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14
Bring sauce to a gentle boil, stirring occasionally.
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15
Allow to simmer.
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16
Spread the sauerkraut over the cabbage rolls in an even layer.
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17
I dont recommend adding all of the liquid in the kraut but some of it is okay.
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18
Pour the sauce over the sauerkraut and bake in a 350 degree oven forever or for a few hours, whatever comes first.
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19
Make sure they dont dry out.
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20
If they start to, add a can of tomato sauce over the top and reduce heat.
