Hungry Gap: Cabbage Rolls
During the hungry gap it's time to get creative. These rolls can be made with either beef mince or tofu and feel free to add any other veg to the stuffing.
- 1 cup cooked rice
- 2 cup sauerkraut
- 2 cup tomato sauce
- 1 onion
- 1 head of cabbage
- 1.5 lb ground beef
- Pull off the best, largest leaves of the cabbage, and boil them whole until they are softened. Take them out of the water with tongs once blanched and wilted, and lay on a plate to dry off and cool
- Mix the raw beef, cooked rice and onion together in a bowl. Add any other vegetables desired to the mix and season
- Put a small scoop of the stuffing mixture into each cabbage leaf and roll it up like a burrito, tucking in the edges so the mixture won't spill out. Place seam-side down
- If using a crock pot, put about 1/2 cup of tomato sauce and half of the sauerkraut into the pot. If cooking on the stove top, place all of the tomato sauce and kraut in a deep pan and heat until simmering.
- In the crock pot, arrange the cabbage rolls on top of the sauce, top off with remaining sauerkraut and tomato sauce, cover and cook on low for about eight hours. On the stove top, arrange the cabbage rolls in a single layer and spoon over some sauce so they are all covered. Cover and cook, undisturbed, until the filling is cooked, about 35 - 45 minutes. Top with sauerkraut to serve, if liked