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Galuskies
Galuskies
0 Likes
Prep Time:
60 minutes
Cook Time:
150 minutes
Total Time:
210 minutes
Savory German-Russian cabbage rolls filled with beef, sausage, rice, and sauerkraut.
Ingredients:
  • 3 heads cabbage, cored
  • 1 cup apple cider vinegar
  • 3 cups water
  • 1.5 cups long grain rice
  • 5 pounds ground beef
  • 1 (16 ounce) package bulk pork sausage
  • 0.25 cup diced onion
  • 4 teaspoons salt
  • 1.5 teaspoons garlic salt
  • 1 teaspoon fresh-ground black pepper
  • 1 (16 ounce) jar sauerkraut, drained and pureed
Instructions:
  • In a large stockpot, submerge the cabbage in water halfway full and pour in vinegar. Cook covered on low heat until the leaves are tender, which should take about 1 to 1 1/2 hours. Take out the cabbage, saving the vinegar water. Chill the cabbage by rinsing it with cold water and gently separate the leaves.
  • While the cabbage is cooking, in a saucepan over high heat, bring 3 cups of water and rice to a boil. Reduce heat to low, cover, and simmer for about 20 minutes until the rice is tender. Remove from heat, fluff with a fork, and set aside to cool.
  • In a large skillet over medium heat, sauté ground beef, pork sausage, onion, salt, garlic salt, and pepper until meat is browned and crumbly, for about 7 to 10 minutes. Drain and let it cool.
  • Preheat your oven to a toasty 325°F (165°C).
  • Arrange a layer of cabbage leaves to line the bottom of a large roasting pan.
  • Combine cooked rice, meat mixture, and sauerkraut in a large bowl until thoroughly mixed. Fill each cabbage leaf with 1/3 cup of the rice-meat mixture, rolling it into a cylinder shape and tucking in the ends. Place the rolls on top of cabbage leaves in the roasting pan. Pour enough reserved vinegar cooking water into the pan, reaching halfway up the sides of the cabbage rolls. Cover the pan tightly with a lid or aluminum foil.
  • Bake in the preheated oven for 1 1/2 hours until golden brown and delicious. Serve warm or at room temperature.

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