|Written by whiteshoulder|
1 large head of cabbage 1 pound of chop meat Â˝ cupÂ rice 1 teaspoon salt Â˝ teaspoon pepper 2 eggs Â˝ cup finely chopped onions 2 cans ofÂ sauerkraut 2 cans of either tomato soup or tomato sauce (we prefer the sauce) 2 cups of water
Wash cabbage andÂ remove the core and outside leaves. Put head of cabbage in a pot and cover with water and boil.
Leaves of cabbage need to be soft but not too much because you need to roll the meat and rice mixture inside them.
Mix the meat, rice, salt, pepper, eggs and onion together. Shape into meatballs and wrap one in the center of one cabbage leaf.
Place rolled Galimpkis' in aÂ large baking pan and line them along the bottom in rows. Rinse sauerkraut thoroughly. Scatter the sauerkraut over the cabbage rolls.
Pour the tomato sauce and water over them as well. If you still have some extra wilted cabbage leaves chop them up and scatter them over the rolls as well.Â
Bake in oven at 350' for about 1 1/2 hours. Enjoy!
If you choose to use a Dutch oven on the stove top instead of the oven - follow above directions but cook atop the stove for 2 1/2 hours on simmer.
For photos, videos and slide shows stop by my home page to view what the recipe will look like when it is prepared.