Hey everybody.
Cabbage Rolls aka Kapusta

This is my family's all time meal for Christmas, Thanksgiving, Easter and birthdays. LOL I'm sure many have tried this but mine is a little different and many don't know how to make them.
First thing you do is decide how many pots of this you want. LOL. 1 head of lettuce fills one 4qt Dutch oven or pot. Here's a recipe for a 1 cabbage pot. Double or triple if you need to.

Ingredients:
1 head fresh cabbage
1/2 sweet or mild onion
1-2lbs of ground beef/chuck or round (don't use ground sirloin)
1 cup of white rice, uncooked
2-3 cans of regular sauerkraut (Not Bavarian)
garlic powder, salt and pepper to taste

Directions:
Core out the end of the cabbage and place the head in a large cooker of boiling water. You will need at least a 6 quart pot, if not larger.
Meanwhile, dice the onions and add to the ground beef, spices, seasonings and rice and mix well.
Keep an eye on the pot of cabbage and as the leaves start to come off, gently remove them and place them on a separate plate. They have to be to the point of bending easily, yet not too undercooked as to snap when bent.
Once you have all of the leaves off, take them one by one and pare off the rib, flush with the leaf, on each leaf so it bends better. (This is the trickiest part of making kapusta.) Hehe.
Make a ball of the meat mixture in your hand, then shape into a cylinder shape, place inside a leaf, start rolling them, and fold the sides in as you go. Secure with a toothpick. Place one can of kraut on the bottom of the pan, then start layering the cabbage rolls. After each layer, add more kraut and finish off the top with the last can.
Place the pot on the stove and add enough water to come to within an inch of the top of the pan, cover and simmer for about 2 hours. You will know when the aroma changes.
These are fantastic the day after, and wonderful, cold, as well :-)