Updated Friday, September 21st, 2007
Yield: Serves 8 to 10.
Next, chop the inside of the cabbage and mix it with the sauerkraut; then line a roaster with half of the mixture. Place the cabbage rolls in the roaster with the sausage and hocks, cover with more rolls, and finally add the remaining cabbage and kraut. Sprinkle with remaining dill; pour tomato juice and water over the top and bake, covered, at 375 degrees F for 3 hours. Let sit, covered, for 20 minutes before serving.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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