Stuffed Cabbage

Stuffed Cabbage

1 head cabbage
1 lb. lean ground beef
1/2 lb. lean ground pork
3/4 cup cooked wild rice
1 can tomatoes
1/2 cup tomato sauce
1/2 cup green onions, chopped
1 cup water
1/4 cup brown sugar
1 1/2 cups sauerkraut, rinsed and drained
1/2 tsp. thyme
1 tsp. caraway seeds
1 tsp. salt
1 tsp. ground ginger
1 tbsp. lemon juice
fresh ground pepper to taste

Core cabbage and cut in strips. Steam cabbage leaves until tender, about 5 minutes. Rinse in cold water, drain, and set aside.
Combine beef, pork, rice, green onions, caraway seeds, thyme and pepper in large mixing bowl. Mix thoroughly.
Stir tomatoes, water, tomato sauce, raisins, brown sugar, lemon juice and ginger together in another mixing bowl.
Place cabbage leaves one at a time on work surface. Spoon 1/2 cup meat filling into center of leaf. Fold up bottom edge to cover filling. Fold in sides, then roll the filled part on to the top. Repeat with remaining leaves and filling.
Spoon 1 cup of sauerkraut into ovenproof casserole or shallow dish. Arrange cabbage rolls on top, with “seams” down. Top with remaining sauerkraut. Pour tomato mixture over cabbage. cover and bake at 350F for 2 hours.