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Archive for June, 2012

Mama J’s Mama’s Recipe! 😉  Hats off to my mom Rosemary Ruth!  These are a family favorite.  Comfort food.  A little outside the norm.  I’ve even seen siblings eat them for breakfast.  We’re a little odd –but loveable!

Heat oven to 350 degrees oven ..cook 2-3 hours or until fork tender (and they’re ALWAYS better the second day!)

  • 2 cups cooked Rice
  • 1 lb ground beef
  • ½ pound ground sausage
  • 1 medium onion diced
  • 1 teaspoon poultry seasoning  (we like Bell’s but that’s not available everywhere I’ve found)
  • 3/4 to 1 teaspoon black pepper
  • 1 large can of sauerkraut juice and all
  • 2 cans tomato sauce (15oz)
  • 2 individual cans spicy V8
  • Large head of cabbage
  • Salt to taste

A little prep then a little patience.  (Waiting long enough for ingredients to cool before stuffing is truly not my family’s strong suit – but it all turns out just fine!) First, you will need to “steam” the leaves.  Mom uses the microwave for 15 seconds or less — just enough to soften the leaves not really “cook” them – then remove the spine from each leave you want to use.  You can stack several in the microwave at a time.

Mix tomato juice & V8 together.  Then in bottom of roaster or baking dish add a thin layer of tomato sauce mixture and any of the broken leaves.

Next, brown the beef, sausage and onion in a skillet (then let cool!!!)  (We used to just used ground beef  – but we have found we like the taste of the sausage in it – so your call!)  Season with salt, pepper and poultry seasoning to taste.  Add cooked rice and mix thoroughly.  Then, with a slotted spoon, put the above mixture on the bottom of the cabbage leaf near the base of the “spine”  roll towards the top folding in sides to keep all stuffing in.

Add stuffed cabbage leaves, fitting as tightly together as you can on top in baking dish or roaster.  Then add a layer of tomato sauce, then thin layer of sauerkraut, and then repeat. Cover tightly with roaster lid or tin foil and bake for 2-3 hours until fork tender.  If you’re like my sister Michelle – you won’t last an hour before you want to “just check” it!

The sauerkraut is a little outside the norm – but mom learned it from a little old Swedish lady when we were stationed in Cleveland, Ohio way back in the day.  She said it adds tang to the rolls. And she’s right!   My stepdad liked all things spicy  – so the spicy V8 was a nod to his tastes!

You’d be surprised that even kids like this.  Just be sure to call it galumpkis and not cabbage if you want them to try it!  It sounds way more fun – don’t you think?

Thanks Mom for being an amazing cook and teaching me so much along the way!  Enjoy!  I’m making them now so I’ll post a picture when they’re done! 

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