STUFFED CABBAGE
10 lbs ground beef
4 large heads cabbage
1 cup white rice
½ cup crushed red pepper
50 oz. sauerkraut
100 oz. chopped tomatoes
100 oz. tomato puree
1 Tbsp. salt
1 Tbsp. pepper
Parboil rice. Mix rice, crushed pepper and ground beef together. Separate into 4 oz. logs.
Cut cabbage heads in half. Place in cold water and bring to hot temperature (don't boil.). Pull leaves apart, keeping as large as possible.
Roll seasoned beef logs into cabbage leaves, tucking in the sides while rolling.
Season sauerkraut with sautéed onions and with brown sugar
Mix chopped tomatoes and puree together. Drizzle in bottom of baking pan.
Place rolled logs in pan. Top with tomato/puree mixture. Finish topping with sauerkraut.
Bake at 350 degrees for 3-1/2 to 4 hours, or until centers of the rolled logs are thoroughly ciijed
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