Brought to us by Greg
2-25 oz jars/cans Sauerkraut
1 lb Ground Chicken Sausage
1 lb Ground Chicken Spicy Sausage
2 large heads Cabbage
1 tbsp Veg / Olive Oil
1 large Onion
6 cloves Garlic
2 cans Tomato Soup
1 cup Kraut Juice
1.5 cups cooked White Rice
2 Eggs
1 tsp Salt and Pepper
1/2 tbsp Worcestershire
1 tub Sour Cream
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Core a fresh cabbage head and place in boiling water for 10-15 minutes, until the leaves soften. Peel leaves and place on paper towels.
Prepare rice.
Brown onion and garlic lightly in olive oil, and remove from heat. Mix with the rice, raw ground meat (I used a combo of plain and spicy chicken sausage from Whole Foods), egg, and seasonings (do not cook).
Roll a generous portion of mixture in each leaf, beginning with the thick end of the leaf, folding once, then folding over the sides and then rolling the rest of the leaf.
Cover bottom of large roasting pan with kraut (I used Bubbies, from Whole) and place cabbage rolls on top.
Pour tomato soup on top (I used Amy’s Organic Tomato Soup, also from Whole). Add some kraut juice if necessary to cover all rolls.
Bake covered at 375 degrees for 1.5 hours.
Place kraut onto plate, add rolls on top of it, and add sour cream on top.
The amounts above would serve in upwards of 10 people at a gathering that had plenty of side dishes available.
Makes 12-14 servings.
