Recipe by Aaron Blake
"A traditional meat and rice-stuffed cabbage roll from the Volga-Germans families prevalent in Ellis County, Kansas."
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apple cider vinegar
1 1/2 cups
long grain rice
1 (16 ounce) package
bulk pork sausage
1 1/2 teaspoons
fresh-ground black pepper
1 (16 ounce) jar
sauerkraut, drained and pureed
These were SO GOOD! I made them for Thanksgiving "appetizers". only one person said they would try it. 5 people raved and asked not only for leftovers but the recipe as well. The stuffing is superb and I will make to stuff other things as well.
There was a lot left to be desired for flavor. Kicking it up on the spices would definitely help. The texture was great. The cabbage was cooked perfectly for working with. I might try this again but definitely not as written, I will add typical sausage flavors to the mixture. Also, I might add a bit more sauerkraut.
I grew up in Gove County so I know all about the Galuskies!!! I still live in the area and love eating them! Great recipe!
An even better recipe than I grew up with in Hays, KS!! Even my husband ate them, and he never liked the ones I had made before! Thanks!
finally! someone who knows the value of hard work and we can recognize payoff yummmm! Been looking for this forever! Only difference (we're german) recipe calls for l/2 pork, l/2 beef. Love you Paper_boy21!!!
I agree with one other reviewer to add more onion, but aside from this - it was great! Just as I remember from childhood! Keep in mind that this recipe makes a ton. I cut it half and still had plenty for both hubby and myself for a couple of meals.
My recipe for this is almost as good, passed down to me from my German grandmother who grew up in Ellis County Ks. We don't puree the sauerkraut and trying it both ways I like it better not pureed. We make them into round balls held together with a toothpick instead of rolling into cylinders. Also try adding a lot more onion. This is so good! Especially when the weather is cold.
In traditional German fashion (and midwestern in my experience, for that matter), there isn't much flavor. The taste of the cabbage is long boiled out, as is the flavor of the filling. Before I baked it, I was really excited about the stuffing, but after an hour and a half in the oven, it was pretty much a consistent flavor throughout. It was edible, filling, and rather healthy for the large amount of meat in it, but I wouldn't make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 83
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