Ingredients

The following ingredients have 12 Servings
  • 1 ½ lbs cabbage
  • 2 ½ tsp salt (divided)
  • 1 lb ground pork
  • 1 cup sauerkraut
  • 1 large egg
  • 1/3 cup breadcrumbs
  • ½ tsp paprika
  • ½ tsp black pepper
  • ½ tsp oregano
  • 2 tbsp butter
  • 1 cup diced onion
  • 4 cloves garlic (minced)
  • 1 tsp cornstarch
  • 2 cups beef broth

Instruction

  • Peel any discolored leaves from the outside of the cabbage, cut the stem out of the cabbage then place the head of cabbage in a large pot and fill the pot with enough water to cover the cabbage.
  • Add 2 tsp salt to the pot and bring the pot to a boil.
  • Once the water comes to a boil, remove the pot from the heat and let the cabbage sit in the pot for 10-12 minutes.
  • Remove the cabbage from the pot and peel the outer leaves off one by one, set the leaves aside.
  • In a large bowl, combine the ground pork, sauerkraut, egg, bread crumbs, paprika, black pepper, oregano and remaining ½ tsp salt.
  • Form into 10-12, 2” meat rolls.
  • Wrap each meat roll in a cabbage leaf. If needed, use a toothpick or cooking twine to keep it closed. Set the cabbage rolls aside.
  • In a large skillet or dutch oven, heat the butter over medium high heat.
  • Add the onion and garlic, cook 3-4 minutes, then add the cornstarch and continue cooking 2-3 minutes.
  • Add the beef broth and bring to a boil.
  • Place the cabbage rolls in the skillet and cover.
  • Turn the heat to low and simmer for 45-60 minutes.