(2 ea) heads of green cabbage
(2 ea) one pound tubes of Jimmy Dean’s original bulk sausage
(1 ea) one pound tube of Jimmy Dean’s original bulk sausage (hot)
One pound of ground beef
(3 ea) medium onions
(2 ea) Packages Mahatma yellow saffron rice (5 0z.)
(2 ea) Cans of diced tomatoes (15 oz.)
(1 ea) Package of Flannagan’s fresh sauerkraut (32 oz)
(4 ea) Cans of V8 juice (12 oz)
(1 ea) Can or bottle of beer of choice (12 oz)
Cottage cheese or sour cream
In a large fry pan brown the sausage and beef, working the meat into crumbles. Drain
Chop onions and add to meat
Slowly cook/steam the mixture in frying pan (covered) until onions are tender and translucent (about 30 minutes)
Set aside in large mixing bowl and let cool
In a large pot of boiling water:
One at a time, submerge a head of cabbage that you have cored. With a wood spoon or other utensil gently swirl as the layers peel off. Take the layers and place in a separate bowl. Let cool
Prepare the rice according to manufacturer’s directions and let cool.
Combine meat, onions, and rice in a large bowl.
Into a 9 inch by 9 inch glass casserole dish (you will need four of them)......
Take the cabbage leaves and stuff them with meat/rice mixture and roll an fold like a burrito. Place into dishes (about 6-8 rolls in each dish)
In a bowl mix the sauerkraut, any remaining blanched cabbage and diced tomatoes. Evenly distribute on top of each roll dish.
Pour a can of V8 evenly on top of each dish and cover with aluminum foil. Pierce to ventilate.
Bake in preheated 350 degree oven for one hour.
Reduce heat to 325 and cook for another half hour.
Watch the liquid level and when it is nearly depleted (10-15 minutes) remove from oven. DO NOT let the cabbage rolls run dry!
Let them sit a half hour.
Serve with sour cream.
In my opinion they are better the following day.
Copyright 2012 Patrick Granfors