1 1/2 pounds ground pork
1 onion, chopped
3/4 cup uncooked white rice
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (22 ounce) jar sauerkraut with juice, divided
In a large bowl, combine the pork, onion, rice, egg, salt and ground black pepper. Mix well and form into 2 inch balls.
For stove: Place one jar of the sauerkraut in a large pot over medium low heat. Then add the pork balls and cover with the other jar of sauerkraut. Simmer over medium low heat for 1 to 1 1/2 hours.
For slow cooker: Place one jar of sauerkraut in the bottom of the slow cooker. Add the pork balls and top with the other jar of sauerkraut. Cook on low setting for 8 to 10 hours.
3/4 cup all-purpose flour
1 tsp. salt
1/4 tsp. pepper
2 lb. beef stew meat, cut into 1-inch pieces
2 tbsp. cooking oil
2 md. onions, chopped
1 clove garlic, minced
1 tsp. dill weed
1 tsp. caraway seed
1 tsp. paprika
1/2 cup water
1 cup sour cream
1 jar (27 oz.) sauerkraut
In a bowl or plastic bag, combine flour, salt and pepper. Add beef; dredge or shake to coat. In a Dutch oven, brown the beef, half at a time, in oil; drain. Add onions, garlic, dill, caraway, paprika and water. Cover and simmer for 2 hours or until meat is tender, stirring occasionally. Stir in sour cream; heat through but do not boil. Heat sauerkraut. Drain and spoon onto a serving platter. Top with the beef mixture. Sprinkle with paprika.
32 oz. jar sauerkraut – drained
2 lbs. lean ground beef
1 lb. ground pork
1 med. onions – chopped
1 Tbls. vegetable oil
16 oz. can tomato sauce
1 1/4 cups un-cooked white rice
1/2 cup milk
2 Tbls. Worcestershire sauce
2 tsp. garlic salt
2 heads cabbage – boiled whole until tender, cooled
(2) 10.75 oz. cans condensed tomato soup – prepared as directed
1/2 lb. raw bacon
Spread sauerkraut in the bottom of a 13″ X 9″ X 2″ pan; set aside.
In a large saucepan over medium-high heat, brown beef, pork, and onion in oil. Stir tomato sauce, rice, milk, Worcestershire sauce, and garlic powder into pan.
Wrap 1/2 cup meat mixture in each leaf of cabbage and secure with toothpicks. Lay rolls on sauerkraut, pour tomato soup evenly over rolls, and lay strips of bacon over rolls.
Bake, covered, in a 350 degree oven for 2 hours.
1 med. head cabbage – cored
2 lbs. ground beef
2 onions – chopped
salt and pepper – to taste
2 cups cooked rice
minced garlic – to taste
15 oz. jar/can sauerkraut – drained
3 cans condensed tomato soup
3 soup cans filled with water
Boil cabbage for 10 minutes. Separate into leaves and trim back the vein in each one. Place several leaves in the bottom of a 9″ X 13″ baking pan.
Brown beef, onion, salt, and pepper. Combine browned beef and rice.
Roll a small amount of beef and rice mixture into each cabbage leaf, tucking in the ends carefully to make a tight seal. Lay the rolls on top of the cabbage leaves in the pan.
Sprinkle garlic over top, cover with sauerkraut, cover all with cabbage leaves, and pour tomato soup over top.
Bake in 350 degree oven for 1 1/2 hours, or until tender when pricked with a fork.
If the soup appears to be drying out while baking, pour a small amount of water on top.