Hungarian Stuffed Cabbage Leaves

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Title: Hungarian Stuffed Cabbage Leaves
Categories: vegetables
Yield: 6 servings

1 ea green cabbage
1/4 c butter
1 ea onion, diced
2 ea cloves garlic, diced
3/4 lb ground pork
3/4 lb ground beef
1 c brown rice, uncooked
1/8 ts sea salt
2 ts vegetable seasoning salt
1 ea pinch cayenne
1 cn (8 oz) tomato paste
1 pt sour cream
1 cn (12 oz) sauerkraut

Core cabbage and put in boiling water. As leaves become wilted, peel
them off and place on paper towels to dry. Trim out center vein of
each leaf. Saute onion and garlic in butter. Add meat, rice,
seasonings and stir together. Simmer 20 minutes. Place a tablespoon
of this filling on each cabbage leaf and roll up leaf. Place in a
pot in layers. Cover filled cabbage leaves 2/3 with water. Stir
together tomato paste, sour cream, and sauerkraut. Spoon this over
top. Cover and cook on simmer for 1 hour, or until rice is tender.
Serves 6.


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