Whether it’s  St. Patrick’s Day or you just want a comforting dish – these easy cabbage rolls are the perfect choice. Savoy cabbage leaves stuffed with seasoned beef, pork, & rice and baked with a delicious sauerkraut mixture topped with tomatoes.

Coarse salt
1 large head Savoy cabbage, about 2 to 3 pounds
2 cups prepared sauerkraut, drained
2 tablespoons light brown sugar
12 ounces ground beef
12 ounces ground pork
2 garlic cloves, minced
2 cups cooked white rice
1 cup finely chopped onion
1/4 cup chopped fresh flat-leaf parsley
1 cup diced, canned tomatoes, drained

Bring a large pot of salted water to a boil. Add cabbage head, and cook until outer leaves are just tender, 3 to 4 minutes. Remove with a slotted spoon. Peel outer layer of leaves, and drain. Return remaining cabbage to water, and repeat until all leaves are cooked and removed. Pat each leaf dry with paper towels. Select a dozen of the  largest light-green leaves and set aside. Chop the remaining leaves and combine with the sauerkraut and brown sugar. Add to the bottom of a large shallow baking dish.

Preheat oven to 375˚F. Combine the  beef, pork, rice, onion, garlic and parsley, with 1 tablespoon salt. Working with 1 leaf at a time, trim the thick part of rib with a paring knife, leaving leaf intact. Arrange about ½ cup filling  in center of each leaf. Fold stem end of cabbage over filling. Fold in sides of cabbage. Carefully roll cabbage over to form a package, overlapping ends to seal. Place each one, seam side down, in the baking dish over the sauerkraut mixture.

Sprinkle the tomatoes over the cabbage. Cover with a lid or foil  and bake until cooked through and cabbage is tender, about 1 hour. Serves 6.