Stuffed cabbage rolls
12 lg. cabbage leaves
1 lb. Chicken sausage raw, casings removed
1 sm. onion, grated
1/2 c. cooked brown rice
1/2 tsp. salt Pepper to taste
2 c. canned tomatoes
1/2 c.seedless raisins
2 tbsp. vinegar
2 tbsp. sugar
1/2 c. dark Karo syrup
A few ginger snaps
1 onion, minced
Soak cabbage leaves in boiling water while preparing the meat.
Remove casings from sausage.
Combine chicken sausage, grated onion, rice, salt and pepper.
Drain cabbage leaves.
Place a portion of meat mixture in each leaf, roll up, and fasten with a toothpick.
Place cabbage rolls in a large deep pot.
Add all remaining ingredients.
Bake at 350 for approximately 3 hours (give or take 1/2 hour) until done .
Add a bit of water while cooking, if needed.
Can be made ahead and reheated the next day!
Pairs Well With
I made these cabbage rolls for a supperclub dinner last year in October. They were a real hit. The gingersnaps are a must