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.