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Preheat oven to 350°F. Lightly grease two 2-quart rectangular or square baking dishes. Trim veins from cabbage leaves. Immerse leaves, four at a time, into boiling water. Cook for 2 to 3 minutes or until leaves are just limp. Carefully remove leaves with tongs or a slotted spoon; drain well.
Meanwhile, cook ground beef and onion in a large skillet until meat is brown; drain off fat. Transfer to a medium bowl; stir in rice, eggs, parsley and salt.
Divide sauerkraut evenly between the two prepared baking dishes.
Place about 1/3 cup of the filling in the center of each cabbage leaf; fold in sides. Starting at an unfolded edge, carefully roll each leaf, making sure folded sides are tucked into the roll. Arrange cabbage rolls on sauerkraut in baking dishes.
Stir together tomato sauce, water, brown sugar, lemon juice and allspice (or cloves); pour sauce over cabbage rolls. Bake, covered, for about 40 minutes or until heated through.