Cabbage Rolls

Let’s make it

1. Mix beef, onion, green pepper, garlic powder, salt, pepper, rice and 1 cup tomatoes or sauce.
2. Core cabbage, keeping heads whole. Simmer in water with vinegar. After 5 minutes, peel off softened leaves with tongs; repeat for 12–16 leaves. Cool and trim thick ribs.
3. Divide filling among leaves. Fold sides in and roll loosely, allowing room for rice to expand.
4. Spread sauerkraut in a deep 4-quart baking dish. Add rolls seam-side down and chopped leftover cabbage. Top with the remaining tomatoes, ½ cup water and seasoning.
5. Cover tightly and bake at 375°F for 1½–2 hours, until beef reaches 160°F and rice and cabbage are tender. Check at 1½ hours; add hot water if dry and continue covered as needed.

From the complete review edition, page 11. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.