Some know it as Holubki, like me, others Stuff Cabbage or Pigs in the Blanket.(Some think they are getting Hot Dogs rolled in Biscuit Dough). The names change but it is still good ethnic eats. And recently I discovered it is easier to make in the Crock-Pot.
- 3/4 lb of ground beef
- 3/4 lb of ground pork
- 1/2 cup of rice
- 1 medium onion
- 1 head of cabbage
- 1/2 teaspoon of minced garlic
- 1/2 teaspoon of paprika
- 1 can of tomato paste or soup
- 1/4 cup of sugar ( to cut the acid in the sour kraut)
- 1 bag of sauerkraut
- 1 teaspoon Salt and pepper
Sauteed the onions and garlic. Mix together in a bowl the beef, pork, uncooked rice, paprika, and sauteed onion and garlic and salt and pepper. Set aside.
Place 2/3 of the bag of cabbage in the Crock-Pot. Add the sugar on top of Sauerkraut.
Core the head of the cabbage (remove the core by cutting around it in a circle.) Place the head of the cabbage in a hot pot of water to remove the leaves easier.
Take a small amount of the bowl mixture and place it in the middle of a cabbage leaf. Roll edges of a leaf together. Then tuck in the corners. Place on top of the sauerkraut in the Crock-Pot. Continue till you have the Crock-Pot 1/2 full of Cabbage Rolls. Then add the rest of the Sauerkraut on top.
Add in a can of Tomato Paste or Soup. and 3/4 can of water.
Continue adding Cabbage rolls till the Crock-Pot is full. Set on high for about 2-3 hours or low for 4-5 hours.