One of my favourite dishes is Croatian Style Cabbage Rolls. I had picked up a cabbage just before the markets closed, so this was lunch and dinner most days last week:

• 1 Cabbage
• 1 pound each: lean ground beef and ground pork
• 1 cup long-grain white rice (parboiled or mostly cooked)
• 1 onion, finely chopped
• 1 egg
• 1 tsp each: garlic and onion powder
• salt & pepper to taste
• 1 pound sauerkraut
• 1 cup tomato juice or diced tomatoes

1. Core cabbage and cook in boiling water to soften leaves, remove leaves, cut away heavy part of leaf. In a large bowl, combine the beef, pork, rice, onion, egg, and spices. Mix well.
2. There are two options to make this a) using ½ cup of the mixture at a time, place on softened leaf and roll up. Spread most of the sauerkraut in the bottom, then layer cabbage rolls on top, placing them seam-side down. Spread more sauerkraut on top and between the layers of rolls, then pour over tomato juice; b) spread alternate layers of sauerkraut, meat mixture, diced tomatoes and shredded cabbage to form a casserole.
3. Add enough water to cover. Bring to a boil, then reduce heat to low and simmer for about 3 hours, or longer, adding more water as necessary.

Serve with a spoonful of sour cream on your rolls. Freezes well too.

Tags: casserole, easy

This entry was posted on Monday, November 16th, 2009 at 8:30 am and is filed under Pig. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.