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Cabbage Bundles with Kraut

 Cabbage Bundles with Kraut
In our area, cabbage rolls are a popular dish at potluck dinners. My family loves them, and I like them because they freeze well.
5 ServingsPrep: 30 min. Cook: 1-1/4 hours


  • 1 large head cabbage
  • 2 eggs
  • 1 medium onion, chopped
  • 1/2 cup uncooked long grain rice
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 can (27 ounces) sauerkraut, rinsed and drained
  • 2 cups water


  • In a large saucepan, cook cabbage in boiling water just until leaves
  • fall off the head. Set aside 10 large leaves for bundles
  • (refrigerate remaining cabbage for another use). Cut out the thick
  • vein from each reserved leaf, making a V-shaped cut; set aside.
  • In a bowl, combine the eggs, onion, rice, salt and pepper. Crumble
  • beef over mixture and mix well. Place about 1/2 cup meat mixture on
  • each cabbage leaf; overlap cut ends of leaf. Fold in sides,
  • beginning from the cut end. Roll up completely to enclose filling.
  • Place five bundles in a Dutch oven. Top with sauerkraut and remaining
  • bundles. Pour water rover all. Bring to a boil over medium heat.
  • reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat

2 of 2

Cabbage Bundles with Kraut (continued)

Directions (continued)

  • is no longer pink and cabbage is tender. Yield: 5 servings.
Nutritional Facts: 1 serving (2 each) equals 556 calories, 25 g fat (10 g saturated fat), 205 mg cholesterol, 2,114 mg sodium, 38 g carbohydrate, 10 g fiber, 45 g protein.