1 large onion, chop finely and brown in bacon drippings. Just before takin goff fire, add finely shopped clove of garlic - careful not to burn. Add to all ov above. Mix throroughly.
Large loose head of cabbage. To scald, cut out heart and pour in boiling water to cover - let set until leaves are limp.
Loosen each leaf, trim hard vein. Put in ball of meat, roll once, fold over right side of leaf, roll down and then poke in left side of leaf.
1 large onion, chop finely and brown in drippings. Put in bottom of large kettle. Cover with a layer of sauerkraut, then rolls, alternating and ending with sauerkraut. Add enough dabbage water to 1/2 cover. Cook 1 hour.
Brown 1 Tablespoon flour in 1 Tablespoon bacon crippings. Add to above. Add tomato juice almost to cover. Cook about 2 hours longer.
NOTE- if you put in one meatball withoput cabbage leaf on top, you can taste-test for doneness.
Dot's note- We like a lot of kraut, so I usually use a couple of cans.
Originally Submitted
1/14/2012
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