Author Notes
September means harvest and tons of cabbage is available at the farmers market. —Sherry
Ingredients
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1
Cabbage head
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2 pounds
Ground meat
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1 cup
Bread crumbs
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3
Eggs
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1 teaspoon
Salt
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1/2 teaspoon
Pepper
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32 ounces
Can of tomato juice
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2 cups
Sauerkraut, drained and rinsed
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1/2 teaspoon
Crushed red pepper flakes
Directions
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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.
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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.
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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.
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Take the drained sauerkraut sprinkle over the top of all and pour tomato juice over all of that, finishing with sprinkling of crushed pepper.
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Bake for one hour at 350* covered.
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