Cabbage Rolls

Cabbage Rolls

1 large head of cabbage
2 lb. hamburger
1 egg, slightly beaten
½ lb. sausage
¼ cup of rice (rinsed)
¼ cup of bread crumbs
1 small onion finely chopped
¼ of a green pepper diced small
salt, pepper, parsley flakes, Accent, and paprika to taste
1 package sour kraut
2 cans tomato sauce
Pork backbone/ribs (enough to cover kraut)

• Cut out core from cabbage
• Parboil cabbage in large kettle in boiling water for about 15 minutes or until leaves separate easily.
• Invert cabbage, hole side down to drain and cool.
• Separate the leaves ( about 20 )
• With sharp paring knife remove some of the hard portion (the large vein) of each cabbage leaf to make rolling easier.
• Combine hamburg, sausage, egg, rice, green pepper, onion, bread crumbs and seasonings
• Place meat mixture onto cabbage leaf, roll up and secure (tuck the ends in)
• Drain kraut and rinse
• Place kraut in bottom of pan
• Next place pork backbone on kraut
• Lay cabbage rolls on top
• Dice remaining cabbage on top of rolls
• Salt the cabbage
• Pour tomato sauce over all
• Cover with lid or foil tightly
• Simmer 4-5 hours at 350
• Delissioso!