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Export 12 ingredients for grocery delivery
Step 1
Peel any discolored leaves from the outside of the cabbage, cut the stem out of the cabbage then place the head of cabbage in a large pot and fill the pot with enough water to cover the cabbage.
Step 2
Add 2 tsp salt to the pot and bring the pot to a boil.
Step 3
Once the water comes to a boil, remove the pot from the heat and let the cabbage sit in the pot for 10-12 minutes.
Step 4
Remove the cabbage from the pot and peel the outer leaves off one by one, set the leaves aside.
Step 5
In a large bowl, combine the ground pork, sauerkraut, egg, bread crumbs, paprika, black pepper, oregano and remaining ½ tsp salt.
Step 6
Form into 10-12, 2” meat rolls.
Step 7
Wrap each meat roll in a cabbage leaf. If needed, use a toothpick or cooking twine to keep it closed. Set the cabbage rolls aside.
Step 8
In a large skillet or dutch oven, heat the butter over medium high heat.
Step 9
Add the onion and garlic, cook 3-4 minutes, then add the cornstarch and continue cooking 2-3 minutes.
Step 10
Add the beef broth and bring to a boil.
Step 11
Place the cabbage rolls in the skillet and cover.
Step 12
Turn the heat to low and simmer for 45-60 minutes.
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