A comforting recipe for homemade cabbage rolls, featuring a savory filling of ground beef and pork, rice, and spices, all wrapped in tender cabbage leaves and baked in a rich tomato and sauerkraut sauce. Perfect for a hearty dinner.
1. Remove the core from the cabbage with a paring knife and place cabbage core side down in a large bowl; microwave covered for 10 minutes then let cool (if you don't have a microwave you can steam the cabbage instead).
2. Preheat oven to 350°F.
3. Sauté onions and garlic in butter with a sprinkle of salt and pepper until onions are translucent; add rice and paprika and sauté for 3-4 minutes until toasted.
4. Transfer to a bowl and mix in the ground beef, ground pork, egg, 2 tsp salt, and 3/4 tsp pepper.
5. Carefully remove cabbage leaves one at a time and trim down the thick vein in the middle by holding the knife flat against the vein and running it down the leaf.
6. Place 2 Tbsp meat on the lower third of the leaf and shape into a log; roll the cabbage up over the meat, fold the sides in and roll shut; repeat.
7. In a large Dutch oven (or other oven safe pot) mix together the tomato paste, diced tomatoes, brown sugar, salt, 2 cups of the tomato juice, and the sauerkraut.
8. Layer in the cabbage rolls seam side down and then add the remaining 2 cups of tomato juice on top.
9. Bake covered for 2 hours 30 minutes then check to ensure cabbage is tender and rice is cooked through; if not, bake for another 30 minutes.
10. Serve cabbage rolls with the tomato sauce from the pot on top and enjoy!
