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12 large cabbage leaves
1 pound ground beef
1/2 pound bulk sausage
8 oz. saurkraut
1 egg, beaten
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. allspice (I used cinammon/nutmeg)
2 Tbsp. onion, chopped
How To Prepare:
Remove 12 leaves from cabbage. Blanch in boiling water a couple of minutes till limp. (I put the whole cabbage in water - it makes it easier to peel leaves off).
Mix ground beef, sausage, egg, saurkraut, onion and spices.
For each roll, shape beef mixture into log two inches shorter than the leaf. Place a log inside the leaf lengthwise, fold ends over meat, and fold remaining side so it's a roll.
Place rolls, seam side down, in single layer in large, shallow, baking dish.
Bake at 350 until meat is done, about an hour to an hour and 15 minutes.
Note: This only made 9 rolls for me, but I like them a little larger. Also, I put extra saurkraut and some canned chopped tomatoes over the top (make sure there is no added sugar). It's a great recipe with saurkraut making the rolls moist inside instead of rice. Adapted from "Lauri's Low-Carb Cookbook".
Number of Servings:
Carbs per serving - include all nutritional information if known: