Sweet Meat-Stuffed Cabbage Rolls
1 medium head of cabbage, cored
3/4 lb. ground beef
1/3 lb. bulk pork sausage
1/4 cup chopped onion
1/3 cup instant rice, uncooked
1 egg, beaten
1 tsp. ground cinnamon
1/2 tsp. salt
1/8 tsp. pepper
1 small onion, sliced
15 oz. can tomato sauce
1 Tbs. lemon juice
3 Tbs. brown sugar
8 oz. can sauerkraut, drained
Place cabbage, core end down, in a pan of boiling water to cover.
Cook just until leaves are loosened; drain well, and cool. Separate
leaves. Combine beef, sausage, chopped onion, rice, egg, cinnamon,
salt, and pepper; mix well. Place equal portions of meat mixture in
center of 6 outer cabbage leaves. Fold ends over and roll up; fasten
with a toothpick. Arrange remaining leaves in a 10x6" baking dish.
Place cabbage rolls, seam side down, over cabbage leaves. Place onion
slices on top of each cabbage roll. Combine tomato sauce, lemon
juice, and brown sugar. Pour 1/2 of the tomato mixture over cabbage
rolls. Spread sauerkraut evenly over cabbage rolls. Pour remaining
tomato mixture over sauerkraut. Cover baking dish tightly with
aluminum foil, and bake at 375 for 1 hour.
Recipe By: Southern Living Magazine
"What lies behind us and what lies before us are tiny matters compared
to what lies within us " *Angelique*
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