Tony Packos Stuffed Cabbage Recipe 425

Steps:

• Cook cabbage leaves until about half cooked.
• While cabbage is cooking in a large bowl combine eggs, 1/2 cup onion, garlic, 1 t salt, 1 t paprika and 1/2 t pepper.
• Mix meat and rice.
• Mix meat mixture with with egg mixture.
• Fill cabbage leaves and fold edges.
• Place in crock pot with seams down.
• Chop remaining cabbage.
• Combine chopped cabbage, sauerkraut, tomatoes in juice, tomato soup, sugar and remaining onion, salt, paprika, and pepper.
• Pour over cabbage rolls.
• Cook on low for 6-8 hours depending on how fast your crock pot cooks.

Steps:

• In small bowl, soak rice in cold water 15 minutes. Meanwhile, remove core from cabbage and immerse head in boiling water long enough to wilt leaves, about 10 minutes. Remove from water and drain. Remove large leaves and cut out large vein from the center of each with a triangular cut. In large bowl combine meat, eggs, 1 chopped onion, garlic, salt, pepper and paprika to taste. Rinse soaked rice well with cold water, drain and add to bowl. With hands mix ingredients until well combined. Place about 1/2 C meat mixture on each cabbage leaf and roll up, tucking sides in like and egg roll. Secure rolls with toothpick. Repeat procedure until all meat mixture is used. Set rolls aside. Removing any remaining core, chop the rest of the cabbage. Place in a large bowl with sauerkraut, mashed tomatos and juice, tomato soup, remaining chopped onion, sugar and additional salt, pepper and paprika to taste. Mix well. Put some of mixture on bottom of large, heavy, covered kettle or Dutch oven. Place cabbage/meat rolls upright around edge and center of kettle. Put remainder of cabbage/tomato mixture on top. Fill kettle with enough water to cover the tops of the rolls and cool over low heat about 2 hours, adding water as needed to keep rolls completely covered. Serve with Sour Cream Sauce.