Unstuffed Cabbage | The Food Maven

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Unstuffed Cabbage

Makes 6 to 8 servings

I, like many people, like stuffed cabbage, but don't like stuffing it. Besides, it takes a considerable amount of counter space to organize the effort. I find this recipe using sauerkraut and meatballs is a good compromise. It has a similar flavor without any of the work. And you can make it for a small group and be assured that the leftovers will taste even better when you attack them in solitary. Serve with rye bread or boiled potatoes and beer. A soothing cheesecake is good for dessert.

2		pounds sauerkraut (preferably fresh or jarred, not canned)

1		28-ounce can tomato puree

1/2		cup dark brown sugar

2		cups beef broth or bouillon

1/2-3/4		cup seeded raisins or pitted prunes

		salt and fresh-ground black pepper

2 1/2		pounds ground beef

1/2		1/2 cup raw rice

		salt and fresh-ground black pepper

1. Drain the sauerkraut. If it is very sour, place in a strainer or colander and rinse it quickly under cold water.

2. In a large casserole, combine the sauerkraut, tomato puree, sugar, broth or bouillon, and raisins. Stir well and bring to a simmer over medium heat. Simmer gently, uncovered, for about 10 minutes. Then taste and add salt and pepper as desired.

3. While sauce is cooking, combine the meat and rice in a large bowl and season to taste with salt and pepper. Form meatballs the size of golf balls (the mixture should yield about 24) and drop into the sauce. Cover and simmer gently, stirring occasionally, for about 1 1/2 hours.

- From Cooking In A Small Kitchen. Boston: Little, Brown, 1978. 257p. -

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