Stuffed Cabbage Rolls

Let's Cook

1. Step 1.

   Core the head of green cabbage and place it in a large pot of boiling water. Cover and boil until the leaves are pliable, about 5-10 minutes. Drain the cabbage and let it cool slightly.

2. Step 2.

   Separate the softened cabbage leaves and trim off the thick outer veins from each leaf. Set the leaves aside.

3. Step 3.

   In a large bowl, combine 2 lb ground meat, 1 cup long-grain rice, 1 tsp salt, and ½ tsp pepper. Mix well with your hands or a spoon until evenly combined.

4. Step 4.

   Spoon about 2-3 tablespoons of the meat mixture into the center of each cabbage leaf. Roll up the leaf, tucking in the sides as you go, to form a neat roll. Repeat with remaining leaves and filling.

5. Step 5.

   Line the bottom of a large pot with a layer of sauerkraut (from 3 lbs total). Place a layer of stuffed cabbage rolls on top, seam side down. Continue layering with sauerkraut and cabbage rolls until all are used, ending with a layer of sauerkraut.

6. Step 6.

   Pour 2 cups ketchup and 2 cups white vinegar over the layered cabbage rolls. Add enough water to completely cover the stuffed cabbage rolls (about 4-6 cups).

7. Step 7.

   Cover the pot and bring to a boil over high heat. Once it bubbles on top, reduce the heat to low and let simmer for 6 hours. Check occasionally to ensure the liquid level remains covering the rolls; add more water if needed.