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Author Notes: September means harvest and tons of cabbage is available at the farmers market. —Sherry
- 1 Cabbage head
- 2 pounds Ground meat
- 1 cup Bread crumbs
- 3 Eggs
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 32 ounces Can of tomato juice
- 2 cups Sauerkraut, drained and rinsed
- 1/2 teaspoon Crushed red pepper flakes
- Using a large Dutch oven prepare the salted water to begin removal of cabbage leaves from the core..immerse the entire head in hot water, careful not to overflow...cut one leave a a time as they soften, and allow to drain. When the head is finished, you should have 12 to 15 leaves.
- While the leaves are cooling, make your meat mixture, mixing the ground beef, eggs, salt and pepper. and bread crumbs. Save the red pepper flakes for a later step.
- Taking one leave at a time take about a quarter cup of the mixture and fold up starting at the bottom, ten each side. Lay in casserole, continue process until meat is gone.
- Take the drained sauerkraut sprinkle over the top of all and pour tomato juice over all of that, finishing with sprinkling of crushed pepper.
- Bake for one hour at 350* covered.