Stuffed Cabbage Leaves

Recipe from

Southern Living


12 large cabbage leaves
1 tablespoon butter or margarine
1 medium onion, chopped
3/4 pound ground beef
3/4 pound ground pork
1 cup cooked long-grain rice
1 (14 1/2-ounce) can diced tomatoes, drained
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried oregano
1 (32-ounce) jar sauerkraut
1 (32-ounce) can tomato juice
2 tablespoons lemon juice


Cook cabbage in boiling water to cover 8 minutes or until tender; drain. Set aside.

Melt butter in a large skillet over medium heat. Add onion, and cook 5 minutes or until tender.

Stir together sautéed onion, beef, and next 7 ingredients.

Spoon about 1/2 cup meat mixture in center of each cabbage leaf; fold sides over meat mixture, and roll up.

Place a thin layer of sauerkraut on bottom of a large skillet. Pour 2 cups tomato juice over sauerkraut. Top with cabbage rolls. Spoon remaining sauerkraut over cabbage rolls. Drizzle with remaining tomato juice and lemon juice.

Cook, covered, over medium heat for 45 minutes or until done.

November 2000
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