Stuffed Cabbage With Sauerkraut and Pork Chops
Ingredients
1 medium Cabbage Head
1/2 cup Long-Grain Rice, uncooked
1 pound Pork Sausage
1 can (16 Oz) Sauerkraut
1 can (16 Oz) Tomatoes
6 Lean Pork Chops
Preparation
1
Wash and place cabbage leaves in boiling water for 5 minutes and drain.
2
Mix sausage and rice; roll up in cabbage leaves; fasten with toothpick.
3
Place rolls in bottom of large pan in a nest of extra cabbage leaves. Brown pork chops. Pour tomatoes and sauerkraut over cabbage rolls; then add browned pork chops. (Liquid should cover it.) Salt and pepper to taste.
4
Cook 4 hours over low heat, covered tightly.
Tools
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Yield:
6.0 servings
Added:
Monday, November 30, 2009 - 3:30pm
