Ggrandma Molnar's Stuffed Cabbage

1. 1

   Steam cabbage until leaves soft enough to be folded.

2. 2

   (you will have to resteam as you get into center of head).

3. 3

   Mix together beef, pork, chopped up tomatoes, rice and salt & pepper.

4. 4

   Separate cabbage leaves, then taking a small handful of meat mixture, roll it in each cabbage leaf, tucking in ends.

5. 5

   Continue until all meat mixture is used.

6. 6

   Spread one can of sauerkraut in the bottom of a large pot.

7. 7

   Layer rolls of cabbage on top of sauerkraut, spread the second can of sauerkraut on top of rolls.

8. 8

   Pour reserved tomato juice over top of all rolls.

9. 9

   Cook over very low heat for 5 to 6 hours, until done.

10. 10

    I get two layers in a traditional Dutch Oven.

11. 11

    *I used to get about half to three quarters cup of juice from the tomatoes, but now I only get about a quarter cup of juice or less.

12. 12

    So add a little tomato juice if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.