Gefuellter Krautkopf (Cabbage Rolls)

By Gary Kuschnereit of Midwest City, Oklahoma
Date: 03/08/2010

Ingredients

1 large head green cabbage, core removed
1 quart water
1 lb. 80/20 ground beef
1 lb. pork sausage or ground smoked bacon
1 medium onion, diced
1 cup par-boiled white rice
2 large eggs
1 teaspoon ground black pepper
1 quart sauerkraut, drained but not rinsed
1 46-oz. can tomato juice
3/4 cup light brown sugar
1 1/2 teaspoons dried dill weed
1/2 teaspoon freshly grated nutmeg
1 Tablespoon sweet paprika
1/4 cup reserved sauerkraut brine

Directions

1. In a large pot with lid, bring water to a boil. Drop in cored cabbage, cover, and steam 18 to 20 minutes. Remove cabbage and allow to cool. Separate leaves and set aside. You will need 12 large firm leaves, but reserve remaining cabbage for a side vegetable.
2. Drain sauerkraut, reserving 1/4 cup of brine. Set aside.
3. In a large sauce pan combine tomato juice, brown sugar, dill weed, nutmeg, paprika and reserved kraut brine. Place over medium-low heat while making filling.
4. In a large bowl, combine ground beef, pork, onion, rice, eggs and pepper. Using hands, lightly but thoroughly mix until well combined. Divide filling into 12 equal portions.
5. Preheat oven to 350 degrees.
6. Place a portion of filling at stem end (bottom) of a large cabbage leaf. Roll over once, fold in sides, and roll to form. Set aside, and repeat with remaining filling and cabbage leaves. Place rolls, seam side down, closely together in a single layer in a large baking dish. Evenly distribute drained sauerkraut over the top of the rolls.
7. Bring tomato juice mixture to a boil and pour over rolls to barely cover, reserving remaining tomato juice mixture. Place a piece of parchment paper over rolls, then tightly cover dish with aluminum foil. Place in preheated oven and bake for 1 hour.
8. Carefully remove cabbage rolls to serving dish and cover to keep warm. Pour cooking liquid into reserved tomato juice mixture and place over high heat. Boil rapidly until reduced by half, about 20 minutes. Pour over rolls and pass remaining sauce in a sauce boat at the table. Serve with mashed potatoes, potato dumplings, spaetzle, or noodles.

Comments

Flavor improves if made a day or two ahead and reheated in oven before serving. Cabbage not used for the rolls can be chopped and cooked in chicken broth as a side vegetable.