For the Filling:
2 garlic cloves (minced)
3/4 cup uncooked rice
2 pounds lean ground beef
2 tablespoons fresh parsley (chopped)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon sweet paprika
For the Cooking Liquid:
sauerkraut juice reserved from drained sauerkraut (see below)
3 cups water
For the Dutch Oven:
2 cups sauerkraut, (drained, reserve juice)
1 6oz can tomato paste
1 medium onion, sliced
Prepare the cabbage leaves:
Soak the whole cabbage in boiling water till all leaves soften enough to be separated.
Separate the leaves.
Cut the thick core from each leave. set aside.
Use the larger leaves for stuffing.
Slice the leaves that are too small to be stuffed as the last layer in the pot.
Prepare the filling:
Put the rice in a small dish, cover with water and let soak for 20 minutes.
Dilute can of tomato paste with 2 cups water.
In a large bowl combine the ground meat, rice, all the herbs and spices and half of the diluted tomato paste.
Stuff each leave with a small amount of the meat mixture fold envelop style and roll-up.
Arrange in the pot:
Spread the sliced onion at the bottom of a large pan.
top with sauerkraut and its juice.
arrange the cabbage rolls neatly, layer after layer. place the opening part of each roll facing down.
cover the last layer of the cabbage roll with the slices of the fresh cabbage.
Pour the remaining tomato paste on top.
add water to cover everything.
1st layer - onions
2nd layer - souerkraut
Meat, Rice, Spices
3rd layer - Cabbage Rolls
4th layer - Cabbage Rolls
5th layer - Shredded Cabbage