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Ingredientes
- 1 head cabbage
- 1/4 c. vinegar
Direcciones
- Cook cored cabbage in sufficient water to cover and vinegar. When cooked all the way through, plunge into ice water, separate leaves and drain. Mix filling in large bowl, place layer of torn cabbage leaves in kettle. Lay cabbage leaves curling up. Drop filling in "c." at core end of leave. Mix in sides to contain filling, roll up from core end to tip. Lay in kettle. Spread sauerkraut between layers of cabbage rolls. Pour tomato juice, stewed tomatoes and remaining sauerkraut over top. Add in water to cover rolls. Cover with left over cabbage leaves. Bring to boil, then simmer covered about 5 hrs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 78g | |
| Calories 17 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 75mg | 2% |
| Total Carbs 1.63g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.83g | 1% |
| Protein 0.24g | 0% |
