Ms. Mofet's Unstuffed Cabbage
1 lb. ground beef
1/2 lb. ground pork
1 (14 oz.) ring smoked kielbasa - 1/4 ring chopped small for filling, 3/4 ring sliced into rounds for layers.
1 small onion (≈1/3 C.) - chopped fine
2 - 4 lg. cloves garlic - chopped fine
1 TBSP. Hungarian Sweet Paprika - or to taste
1/2 TBSP. Dry parsley
1/2 TBSP. Salt
1/2 TBSP. Ground black pepper
1/2 tsp. All-purpose Seasoning (I use my House blend) - to taste
1/4 tsp. Accent (optional)
1 (46 oz.) Tomato juice (I use Sacramento), additional if needed
1 (32 oz.) bag Sauerkraut, RESERVE juice
1/2 med. Head cabbage
1/2 C. Rice - Uncooked
Pinch Hungarian Hot Paprika - or to taste - OPTIONAL
Cut cabbage in half and remove core.
Cut cabbage into bite size pieces.
Mix beef, pork, spices, kielbasa, onion, garlic and rice. Mix well.
Use 1 TBSP. Scoop to portion out the meat mixture.
Place 1/3 of the chopped cabbage in bottom of 5.5 Qt. pot, then 1/3 of the sauerkraut and then 1/3 of the sliced kielbasa rounds.
Add meatballs and completely cover sliced kielbasa. Repeat the layer using another 1/3 of cabbage, sauerkraut and sliced kielbasa and remaining meatballs. The top layer will be the remaining cabbage, sauerkraut and place sliced kielbasa on top. Fill pot with the sauerkraut juice and tomato juice.
Cover pot and bring to a boil. Lower heat and simmer 1 - 1 1/2 hours or until filling is completely cooked (meat temp. 165 °F) and rice is cooked.
Add more tomato juice if needed.