Polish Cajun Cabbage Rolls - cooking recipe

Ingredients

1 lb. ground beef
1/2 lb. ground turkey or veal
1/2 c. rice
1 tsp. Cajun Louisiana seasoning
1 head cabbage
1 (16 oz.) can sauerkraut
1 egg
1 chopped onion
2 Tbsp. butter
1 tsp. garlic powder
1 tsp. curry powder
1 Tbsp. caraway seed
1 c. chopped celery
1/2 c. ketchup
salt and pepper to taste

Preparation

Bring to a boil 2 quarts salted water. Remove core from head of cabbage.
Place cabbage in boiling water. Remove each leaf as it wilts and place on towel to dry and cool.
Wash rice in cold water and stir into 2 quarts of boiling salted water. Boil 10 minutes and strain.
Run cold water through rice in strainer. Saute onion and celery in butter until transparent.
Do not let it turn yellow. Add meat, egg, rice and seasonings and mix well. Place mixture on cabbage leaf.
Bring ends together, roll and fasten with toothpick and set aside until all mixture is used up. Chop up the remainder of cabbage and place on the bottom of a greased baking dish. Rinse can of sauerkraut in cold water. Squeeze out excess water and layer over chopped cabbage.
Lay prepared cabbage rolls on top.
Mix the ketchup in 1 cup water and pour over the rolls.
Sprinkle with caraway seed and place in preheated oven at 300\u00b0 for 1 hour with cover.
Baste from time to time.
Add water, if needed.
Uncover and bake another hour. Serving the next day is even more delicious.