stuffed cabbage spanish style
This version of cabbage rolls uses sauerkraut and apples.
No Image
prep time
15 Min
cook time
1 Hr 20 Min
method
Bake
yield
4 serving(s)
Ingredients
- 1 medium head cabbage
- - boiling water
- 1/2 pound sausage
- 1 pound lean ground beef
- 1 small onion, peeled and grated
- 1 1/2 cups chopped green chili
- - salt, to taste
- 14 0z cans sauerkraut, rinsed and drained
- 1 1/2 cups apples, peeled and thinly sliced
- 1 medium onion, chopped
- 1 cup chicken broth
- 1 cup tomato juice
- 1/2 teaspoon garlic salt, optional
How To Make stuffed cabbage spanish style
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Step 1Cut out and discard core of cabbage. Cover with boiling water and simmer for five minutes. Remove cabbage from water and cool.
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Step 2Pull leaves off one at a time until you have 10 large leaves.
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Step 3Combine ground beef and sausage and cook 15 to 20 minutes. Add grated onion and cook until onion is clear. Drain off excess fat. Add green chilies and garlic salt and mix well.
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Step 4Cool. Then place 1/3 cup meat and chili mixture in each cabbage leaf and roll up and secure with toothpick.
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Step 5Mix chopped onion, apple and sauerkraut. Spread half of this mixture on bottom of large baking dish or casserole. Place cabbage rolls on sauerkraut. Spread remaining sauerkraut on top.
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Step 6Mix tomato juice and broth and pour over rolls. Cover and bake at 350 degrees for one hour.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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