Tony curtis' taltot kaposzta (stuffed cabbage

Yield: 6 Servings

Measure Ingredient
1 Head cabbage
1 pounds Ground beef
1 Onion; chopped
1 Clove garlic; chopped
1 cup Rice; uncooked
1½ teaspoon Salt
¼ teaspoon Pepper
2 tablespoons Chicken fat (or other)
1 large Onion; cut in rings
¾ can Tomato juice
1 cup Sauerkraut & juice
1 cup Water

Core cabbage and put in pot of boiling water. Let stand 15 minutes.

Separate whole leaves. Shave rib to thickness of leaf. Mix thoroughly, ground beef, onion, garlic, rice, salt & pepper. Put spoonful of meat on leaf near base. Roll loosely. In a Dutch oven fry onion rings in fat until golden brown. Add tomato juice, and sauerkraut. Arrange cabbage rolls in Dutch oven. Pour 1 cup water over rolls. Cover and simmer over low heat 1-½ to 2 hours, or until rice is soft.

From the MM database of Judi M. Phelps. jphelps@... or jphelps@...

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