Ada's Stuffed Cabbage


2 large heads cabbage
5 pounds hamburger
16-ounce bag rice
2 large cans Cambells tomato juice
1 16-ounce bag sauerkraut
1 16-ounce package Polish Sausage
1 12-ounce container sour cream (optional)


In a large pot boil cabbage. In large bowl blend hamburger, rice, and half can juice. When cabbage cools roll hamburger mixture into cabbage leaves and place in large roasting pan with 1 cup of juice in the bottom of pan. While layering hamburger mixture pour juice over each layer. Repeat until hamburger mixture is all used up.

Rinse and drain sauerkraut. Place sauerkraut over top of cabbage rolls evenly, then place sausage on top of sauerkraut. Pour remainder of juice evenly over sausage and sauerkraut. Cover and bake at 425 degrees for 2 hours.

For less people split ingredients in half.


Serves 10


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saltsands, I am making this

saltsands, I am making this vegan too by substituting the meat with vegan crumbles and not using sausage. I might add raisons. What a coincidence two vegans commented.

I will be making this vegan!

I will be making this vegan! Yum!