msmofet
🌹 🍉 Still trying to get it right.
Ms. Mofet's "Unstuffed" Cabbage
1/2 lb. ground beef
(1/4 lb. ground pork - Optional)
1/2 (14 oz.) ring smoked kielbasa - 1/4 chopped small for filling, 3/4 sliced into rounds for layers.
1/2 small onion - chopped fine
2 - 4 lg. cloves garlic - chopped fine
1/2 TBSP. Szeged Hungarian Sweet Paprika - or to taste
1/4 TBSP. Dry parsley
1/4 TBSP. Salt
1/4 TBSP. Ground black pepper
1/4 TBSP. all-purpose house blend seasoning - to taste
1/8 tsp. Accent (optional)
1/2 - 1 (46 oz.) Sacramento tomato juice (enough to cover), additional if needed
1 (16 oz.) Sauerkraut, RESERVE juice
1/4 med. head cabbage (≈497g/2 1/2 Qt.)
1/4 C. Rice - Uncooked (I use Success Rice)
Rehydrated dried mushrooms - to taste - Added to layers - OPTIONAL
Pinch Szeged Hungarian Hot Paprika - or to taste - OPTIONAL
Cut the cabbage in half and remove the core.
Cut 1/4 cabbage into bite-size pieces.
Mix beef, (and pork if using) spices, chopped kielbasa, onion, garlic, and rice. Mix well.
Use 1 TBSP. scoop to portion out the meat mixture and form into meatballs.
Make layers:
Place 1/2 bag of the sauerkraut plus sauerkraut juice and 1/2 of the chopped cabbage in the
bottom of a 3 Qt. deep pot then 1/2 of the sliced kielbasa rounds.
Add meatballs in one layer completely covering the sauerkraut, cabbage, and kielbasa.
Completely cover the meatballs with the other 1/2 bag of sauerkraut, the other 1/2 of the
chopped cabbage, end with the other 1/2 of the sliced kielbasa rounds on top.
Fill the pot with tomato juice.
Cover pot and bring to a boil. Lower heat and simmer 1 - 1 1/2 hours or until filling is completely cooked
(meat temp. 165°F and rice is fully cooked.
Add more tomato juice if needed.
1/2 lb. ground beef
(1/4 lb. ground pork - Optional)
1/2 (14 oz.) ring smoked kielbasa - 1/4 chopped small for filling, 3/4 sliced into rounds for layers.
1/2 small onion - chopped fine
2 - 4 lg. cloves garlic - chopped fine
1/2 TBSP. Szeged Hungarian Sweet Paprika - or to taste
1/4 TBSP. Dry parsley
1/4 TBSP. Salt
1/4 TBSP. Ground black pepper
1/4 TBSP. all-purpose house blend seasoning - to taste
1/8 tsp. Accent (optional)
1/2 - 1 (46 oz.) Sacramento tomato juice (enough to cover), additional if needed
1 (16 oz.) Sauerkraut, RESERVE juice
1/4 med. head cabbage (≈497g/2 1/2 Qt.)
1/4 C. Rice - Uncooked (I use Success Rice)
Rehydrated dried mushrooms - to taste - Added to layers - OPTIONAL
Pinch Szeged Hungarian Hot Paprika - or to taste - OPTIONAL
Cut the cabbage in half and remove the core.
Cut 1/4 cabbage into bite-size pieces.
Mix beef, (and pork if using) spices, chopped kielbasa, onion, garlic, and rice. Mix well.
Use 1 TBSP. scoop to portion out the meat mixture and form into meatballs.
Make layers:
Place 1/2 bag of the sauerkraut plus sauerkraut juice and 1/2 of the chopped cabbage in the
bottom of a 3 Qt. deep pot then 1/2 of the sliced kielbasa rounds.
Add meatballs in one layer completely covering the sauerkraut, cabbage, and kielbasa.
Completely cover the meatballs with the other 1/2 bag of sauerkraut, the other 1/2 of the
chopped cabbage, end with the other 1/2 of the sliced kielbasa rounds on top.
Fill the pot with tomato juice.
Cover pot and bring to a boil. Lower heat and simmer 1 - 1 1/2 hours or until filling is completely cooked
(meat temp. 165°F and rice is fully cooked.
Add more tomato juice if needed.
