Bridgetx's Unstuffed Cabbage

Make meatballs. Anyway you like, but leave them uncooked.

In a large pot (or you can do it in a crockpot, although i never have), layer crushed tomatoes, shredded cabbage, saeurkraut, and meatballs. I don't normally use a lot of saeurkraut, but suit your taste. Make the layers until the pot is full, making sure that cabbage is on the top. Pour enugh tomato juice in to keep it moist, adding more as it cooks if need be. Cover and cook on top of the stove for about three hours, or all day in the crockpot.

I like it served in a bowl like soup, or you could thicken the liquid and serve it over rice, noodles or mashed potatoes.

Back to the main Jewish Cuisine Forum archive page.