Cabbage Rolls Everyone (except True Gastrophobes) Loves

  1. Cut the core from the cabbage.
  2. Place the cabbage in a large pot of boiling water.
  3. Remove outer leaves as they become soft.
  4. (Alternatively, you can remove the core from the cabbage and freeze the cabbage overnight, let it thaw and remove the now soft leaves...but who plans that far ahead?
  5. ).
  6. In a large bowl, thoroughly mix together: the beef, pork, 1/2 of the onion, 1/2 the garlic, rice, thyme, salt and pepper.
  7. Roll a few tablespoons of this mixture in each of the softened cabbage leaves.
  8. Place rolls, seam side down, in a large, deep baking dish.
  9. (Make sure you dont use a shallow dish or it will overflow!
  10. ).
  11. In a large saucepan, saute onions and garlic in olive oil until aromatic.
  12. Add all of the canned tomato stuff and hot sauce.
  13. Add 2 tablespoons (okay -- this amount is a guess...use your best judgement) thyme and some salt and pepper.
  14. Bring sauce to a gentle boil, stirring occasionally.
  15. Allow to simmer.
  16. Spread the sauerkraut over the cabbage rolls in an even layer.
  17. I dont recommend adding all of the liquid in the kraut but some of it is okay.
  18. Pour the sauce over the sauerkraut and bake in a 350 degree oven forever or for a few hours, whatever comes first.
  19. Make sure they dont dry out.
  20. If they start to, add a can of tomato sauce over the top and reduce heat.

green cabbage, ground beef, ground pork, onions, garlic, rice, thyme, salt, liter, tomato soup, tomatoes, tomatoes, ketchup, hot sauce, tomato sauce, tomato paste, olive oil

Taken from www.food.com/recipe/cabbage-rolls-everyone-except-true-gastrophobes-loves-117259 (may not work)

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