Hungarian Stuffed Cabbage

* Exported from MasterCook *

HUNGARIAN STUFFED CABBAGE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Beef
Pork Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium Head cabbage
1 28 ounce Ca sauerkraut -- divided
1/2 pound Ground beef
1/2 pound Ground pork
1/2 cup Long grain rice -- cooked
1 teaspoon Salt
1/2 teaspoon Pepper
1 Egg
3 Strips bacon -- diced
1 cup Onion; chopped
20 milliliters Garlic -- minced
1 tablespoon Hungarian paprika
1/4 teaspoon Cayenne pepper
1 16 ounce Ca 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 (D.CARLSON) - GEnie





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