Easy Stuffed Cabbage
I never knew that I liked stuffed cabbage until I tried Grandma Joie's. Once I did, I was hooked forever — and had to know how to make it. At first, she offered her traditional family recipe that takes all day to prepare and requires constant testing to achieve the right balance between sweet and sour. When I reported back that it was a hit, but it was too much of a pain to make, she confessed there was indeed a shortcut version. It tasted the same to me; I'm sharing it, and hope you'll agree.
Makes 8 rolls
1 cabbage (about 2 to 2 1/4 pounds), tough outer leaves and core removed
1 pound lean ground beef
1/2 cup cooked white rice
1 large egg, beaten lightly
Salt to taste
1/2 teaspoon freshly ground pepper
One 14-ounce can sauerkraut, drained
1-liter bottle ginger ale
1 1/2 cups Roasted Fresh Tomato Sauce, or a 12-ounce bottle chili sauce
Preheat the oven to 350°F. In a saucepan cover the cabbage with water, bring to a boil, and cook for 3 minutes. Drain, and run cold water over the cabbage until it is cold enough to handle. Remove 8 large outer leaves, cut out and discard 1 to 2 inches of the tough rib on each leaf, and pat the leaves dry.
Chop the remaining cabbage. In a bowl, combine the beef, rice, egg, salt to taste, and the pepper. Roll up one-eighth of the beef mixture in each cabbage leaf.
In the bottom of a lasagna or roasting pan, spread one-half of the shredded cabbage, and top it with one-half of the sauerkraut. Arrange the cabbage rolls, seam side down, on top of the sauerkraut, and top them with the remaining shredded cabbage and sauerkraut.
In a large bowl, whisk together the ginger ale and the tomato sauce, and pour the mixture over the rolls. Put the pan on top of the burners, and bring the liquid to a boil. Cover the pan tightly with foil, and bake it for 2 hours in the preheated oven.
Nutritional Analysis per serving: 264 calories; 32% calories from fat; 10 grams of fat; 323 milligrams of sodium
Source: Joan Lunden’s Healthy Cooking by Joan Lunden and Laura Morton