Combine meat, salt, rice diced onion and shredded cabbage together. Place a layer of sauerkraut (1/2 can) on bottom of large pot with a tight fitting lid. Cut out core of cabbage. Pour boiling water into cavity until leaves will separate easily.
Separate leaves gently, being careful not to tear them. Place small rolls of meat mixture in each leaf and roll up losely. Place on a bed of sauerkraut in the bottom of the pot.
Repeat with the remaining cabbage leaves and meat mixture. When all of the rolls have been added to the pot, spread remaining half of sauerkraut over the rolls and add 1 or two cups of water.
Put lid on tightly and steam for three hours over very low heat. During the last hour of cooking, tomato puree or a can of organic or homemade tomato coup may be added. Cabbage leaves may be used in this recipe if sauerkraut
Originally Submitted
9/28/2010
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