Ingredients
1 pound ground beef1 large onion, chopped1 medium head cabbage (about 3 pounds)1/4 cup uncooked long grain rice1 teaspoon salt1/4 teaspoon pepper1 can (8 ounces) sauerkraut, undrainedGRAVY:2 tablespoons canola oil2 tablespoons all-purpose flour1-1/2 cups water2 tablespoons paprika1 can (8 ounces) tomato sauce1 teaspoon salt1/2 teaspoon pepper
Preparation
In a skillet, brown beef and onion; drain and set aside. In a Dutch oven or large kettle, bring 2 quarts of water to a boil. Add cabbage; simmer 6-8 minutes. Remove wilted cabbage leaves with a fork; drain and cool.
Meanwhile, in a saucepan, add rice to 2 cups boiling water; when water comes to a boil again, remove from the heat. Drain and rinse. Add rice to beef; season with salt and pepper. Remove the large vein from 12 large cabbage leaves.
Line bottom of another large kettle with half of the remaining small cabbage leaves; cover with half of the sauerkraut. Place 1 tablespoon of meat mixture on each large cabbage leaf. Fold sides over and roll leaf up tightly lengthwise; tuck loose ends under and place seam side down on top of sauerkraut. Repeat with remaining large leaves and meat mixture. Cover with remaining sauerkraut and small cabbage leaves.
For gravy, combine the oil and flour in a small saucepan. Add remaining ingredients and cook over medium heat until slightly thickened; pour over cabbage leaves. Simmer gently over low heat for 1-1/2 to 2 hours, shaking kettle occasionally to prevent sticking.
