Cabbage Rolls:
Recipe for Cabbage Rolls…very different but oh my gosh yummy if you like all of the ingredients. You need to like sauerkraut to truly enjoy this version. Thank you Randy and Sue for the amazing recipe.
1 lb. or so. Give or take of ground beef.
1 to 2 cups cooked rice
Various seasonings and additions as you like.
1 head of cabbage or so.
3 cloves of garlic, sliced/diced
1/2 medium onion.
2 cups of fresh spinach
1 bottle/package of sauerkraut
While cooking beef, boil water to par boil the cabbage. Brown ground beef with garlic and onion added. I added lots of seasonings like tarragon, Mrs. Dash, season salt, lemon pepper and anything else you like. Season very well, almost to the point of over seasoning. Add cooked rice. I added spinach to the cooking process of the beef. I had a bunch of spinach so I threw it in.
Once par boiled cabbage is done, make rolls with meat mixture into the leaves. Spray a 13X9 cake pan with non stick spray. Spread a portion of the sauerkrat, covering in the bottom, but reserving the remainder and the juice of the sauerkraut. Place the rolls on top of the cabbage. Put as many rolls as you can in the pan. Once full, put the remainder of the sauerkraut and the juice over the top. Bake (covered with foil) at 375 for about 1 hour. Enjoy! I did mine as a casserole, layered like lasagne, because I had leftover sliced cabbage. Either way it was AMAZING!