Gifilte Kraut (Stuffed Cabbage Rolls)


1 pound lean ground beef, chicken, turkey or vension  (whichever you prefer)

1 garlic clove, minced

1 small head cabbage, chopped

2 1/2 cups water

2/3 cup uncooked long grain rice

1 tablespoon Worcestershire sauce

1 teaspoon onion powder

1 teaspoon dried basil

1/4 teaspoon pepper

1 can (28 ounces) crushed tomatoes

1/2 teaspoon salt

1 can sauerkraut



In a nonstick Dutch oven, cook ground meat and garlic over medium heat until the meat is no longer pink; drain.  Stir in the next eight ingredients; bring to a boil.  Reduce heat; simmer, covered, until rice is tender, 25-30 minutes.  Stir in tomatoes and salt; heat through.  



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