"Melba's Jammin'" > wrote in message
...
> In article
> >,
> lainie > wrote:
>
>> Wow, it's been years since I've made cabbage rolls. Probably because
>> I remember them being such a pain. These days, I guess I have more
>> patience. And although time consuming, it was easy to boil and roll
>> the leaves. A relatively simple recipe; beef, pork, eggs, san marzano
>> tomatoes (from my garden, no less), onions, garlic and tomato sauce,
>> baked in the oven. Yeah! But I have many leaves left over and hate
>> to throw them out. OTOH, I'm not a huge fan of cabbage. I'm making
>> them for my kids. I'd make soup, but the last time I made cabbage
>> soup, I was on that horrible diet. YUK..........
>
> Wow! I just got home from the farmers market and the supermarket with
> a head of savoy cabbage and 2# of ground chuck roast for holubky. I've
> already cooked the rice. GMTA. I chop excess cabbage and lay it on
> top of the rolls before covering with a layer of sauerkraut and a can of
> tomato juice.


I chop some of the smaller leaves and mix that intop the meat. I place
whole leaves on top. Never heard of the sauerkraut method. I really love
CRs - probably my favorite comfort food.

Paul