New-world stuffed cabbage
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Head of cabbage |
| 1 | can | Sauerkraut -- 16 oz divided |
| 3 | Strips bacon -- diced | |
| 1 | cup | Onion -- finely chopped |
| 2 | Cloves garlic -- minced | |
| ¼ | cup | All-purpose flour |
| 1 | tablespoon | Paprika -- hungarian |
| ¼ | teaspoon | Cayenne pepper |
| 1 | can | Tomatoes, canned -- crushed |
| 2 | cups | Beef broth |
| ½ | cup | Long-grain rice -- cooked |
| 1 | pounds | Ground turkey |
| 2 | tablespoons | Fresh parsley -- chopped |
| 1 | tablespoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | each | Egg -- beaten |
Directions
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 head. 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 larges for rolls. Spoon half of the sauerkraut into the bottom of a dutch oven; set aside. In a heavy saucepan, fry bacon until crisp. Remove to paper towels In drippings, saute onion and garlic until tender.
Remove half to a bowl to cool. To remaining onion mixture, add flour paparika and cayenne pepper. Cook and stir for 1 to 2 min. Stir in tomatoes and broth; bring to a boil. Remove from the heat and set aside. To cooled onion mixture add rice, turkey, parsley, salt, pepper, egg and bacon; mix well. Place about 3-4 T. on each cabbage leaf. Roll up, tucking in sides. Place rolls seams side down on sauerkraut in dutch oven. Cover with remaining sauerkraut. Chop remaining cabbage leaves; place over sauerkraut. Pour tomato mixture over all. adding water to cover if necessary. Cover and abake at 325 deg. for about 2 hours. Yield 4 to 6 serving.
Recipe By : Taste Of Home