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Stuffed Cabbage Rolls
My Grandmother made the best Stuffed Cabbage Rolls, also known as Krautnagels. The recipe I have is in a "Recipe Memories" book created by my Mom.
Each of the twenty or so recipes is hand-written. It is one of my priceless possessions and I have made many of the recipes over and over again. My Grandmother didn't write anything down as it was all from memory. So, my Mom transcribed this as told to her by my Grandmother. There aren't too many actual measurements so I will add helpful tips as I go along.
- 1 1/2-2 lbs. Ground Beef, Chuck or Meat Loaf Mixture (Pork and Beef)
- Head of Cabbage with large outer leaves
- 1-1 1/2 cups White Rice
- Large can (36 ounces) Crushed Tomatoes
- salt and pepper to taste
- 2 Tbs. Shortening or Vegetable oil
- 1 lb. Bacon
- Large jar (32 ounces) of Saurkraut
- white vinegar
- sugar to taste (1/4-1/2 cup)
Prepare the Cabbage Leaves
- boil water in a large pot
- add cabbage leaves
- cook for at least 10 minutes
- pour into a colander and allow to cool
- put meat in a large bowl
- add white rice
- add salt and pepper to taste
- add 2 TBS of the crushed tomatoes
- Remove your rings, wash your hands and mix all ingredients together thoroughly
Stuff the Cabbage Leaves
- Take a cabbage leaf and put a handful of meat mixture in the leaf.
- The "Handful" should be enough to allow the edges of the leaf of cabbage to be folded around the meat mixture
- It is helpful to tie string around the cabbage roll just to keep it together.
Layer the Cabbage Leaves and Other Ingredients
- Cut up the onion and place on the bottom of the pot along with the vegetable oil
- Put 5 or 6 cabbage rolls on top of the cut up onion
- Place 3-4 slices of bacon on top of the cabbage rolls
- Place enough sauerkraut on top of the bacon to cover
- Continue to layer Cabbage Rolls, Bacon and Sauerkraut
- Pour the remainder of the large can of crushed tomatoes over the top.
- In a separate bowl mix 1 part vinegar to 2 parts water
- Add sugar to sweeten. Note: Sugar should be added to taste dependent upon sweet or sour preference
- Pour over the top and cover the pot
- Simmer 1 1/2 -2 hours
Vegetarian Stuffed Cabbage Leaves
Posna means Lentin or Fasting. Meat and dairy are strictly prohibited during Serbian Orthodox Lent and Advent so this recipe is a perfect alternative for both Vegetarians and those wishing to satisfy their taste buds while abiding by Religious restrictions.