Stuffed Cabbage and Sausage
I was trying to think of something I could make where I wouldn’t have to hunt for the ingredients, or learn German words for things. This is something I haven’t made in a long time, and they have all these ingredients readily available and several options for each. Stuffed Cabbage went over really well with my family…my 1 year old ate 3 of them! You also have a lot of cabbage left over so you can keep it for later use…make coleslaw or something 🙂
1 head of cabbage
1 lb ground beef
1 lb ground pork
1/2 can of tomato soup
1/2 can of tomato sauce
2 cups sauerkraut
3 Tbsp low sugar ketchup
1 Tbsp oregano
2 tsp salt
2 tsp pepper
1 tsp cayenne pepper
1 package sausage…whichever you prefer but kielbasa is probably the best
Preheat your oven to 350 degrees
Steam the head of cabbage in a large pot for about 20 minutes. I just do it so I can pull the first 10 leaves off. The middle isn’t all the way cooked so I can use it later. Plus, you don’t want soggy cabbage if you steam it too long.
In a large bowl, mix together the beef, pork, ketchup, 1 cup sauerkraut, 1 tsp salt, 1 tsp pepper and the cayenne.
Pull 1 leaf at a time off the cabbage, and place a large spoonful of the meat mixture in the middle and roll up tucking the sides in. Place side by side in a large baking dish. It should fill 10 leaves.
In between the cabbage, place the sausage in the same pan.
In a smaller bowl, mix together the tomato sauce, tomato soup, 1 cup of sauerkraut, 1 tsp salt, 1 tsp pepper and the oregano. Pour this mixture over the cabbage and sausage.
Cover with foil, and bake in the oven for 40 minutes. Remove the foil and bake for another 10 minutes.
Recipe makes 5 servings
One serving is 2 cabbage rolls. The sausage is an optional thing, and the one i got didn’t have any carbs anyway.
Each serving has about 15 carbs, but most of the sauce is left in the pan so I would assume its less.