PEPPERS STUFFED WITH SAUERKRAUT RECIPES

Steps:

• For the special sauce, stir up ingredients and place in small serving dish or funnel into plastic bottle with spout trimmed to allow sauce to pass
• For the tray bake, preheat oven to 425°F, with rack at center
•    Cut the sausage into pieces 4 to 6 inches in length with ends on slight bias
•  Line a large baking sheet with nonstick foil or foil and parchment and line the edges of the pan with the sausages
• To a large bowl, add onions, peppers, sauerkraut, salt and pepper, hot sauce and spices and toss to combine
• Add EVOO and toss again
• Arrange the mixture along and under the sausages in a second perimeter, leaving the center tray open
•  Add the frozen pierogi, arrange top-side down in a single layer in center tray and spray with a little non-aerosol cooking spray
• Bake the sausages and pierogis 15 minutes, then turn the pierogis and bake 15 to 20 minutes more until dumplings are puffed and brown
•      Rearrange the tray a bit to set the sausages and dumplings on top of the sauerkraut, drizzle with sauce and serve

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.