Hungarian stuffed cabbage

Yield: 1 servings

Measure Ingredient
1 medium Head cabbage
28 ounces Can sauerkraut, divided
½ pounds Ground beef
½ pounds Ground pork
½ cup Long grain rice, cooked
1 teaspoon Salt
½ teaspoon Pepper
1 \N Egg
3 \N Strips bacon, diced
1 cup Onion, chopped
2 \N Cloves garlic, minced
1 tablespoon Hungarian paprika
¼ teaspoon Cayenne pepper
16 ounces Can tomatoes with liquid, cut up
1 tablespoon Caraway seeds
2 cups Water
2 tablespoons Flour
8 ounces Sour cream

Remove core from head of cabbage. Place in a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from heat. Lift out cabbage; remove softened leaves. Return to boiling water to soften more leaves. Repeat until all leaves are removed. Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls; reserve the balance to use as the recipe directs.

Spoon half the sauerkraut into the bottom of a Dutch oven; set aside.

In a bowl, combine the beef, pork, rice, salt, pepper and egg. In a saucepan, cook bacon until crisp. Drain on paper towels. In drippings, saute' onion and garlic until tender. Add bacon and half of onion mixture to meat mixture; mix well. Place about 3 Tbsp. on each cabbage leaf. Roll up, tucking in sides. Place rolls, seam side down, on sauerkraut in Dutch oven. Coarsely chop any remaining cabbage leaves; place over rolls. To remaining onion mixture, add paprika, cayenne pepper, tomatoes, caraway seeds, wate and remaining sauerkraut. Cook until heated through. Pour over rolls. Cover and bake at 325 degrees for 1 hour and 45 minutes. In a small bowl, gradually stir flour into sour cream. Stir in 1-2 Tbsp. hot cooking liquid; mix well. Spoon over cabbage rolls. Bake, uncovered, 15-20 minutes longer or until sauce is thickened.

Serves: 4 From: "Taste of Home" Magazine Posted by: Debbie Carlson - Cooking Echo

From: Debbie Carlson Date: 09-19-93 Submitted By BARRY WEINSTEIN On 03-31-95

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