*  Exported from  MasterCook  *

                        Hungarian Stuffed Cabbage

Recipe By     : Taste of Home magazine
Serving Size  : 4    Preparation Time :0:00
Categories    : Pork                             Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      md            cabbage
  28      oz            Can sauerkraut -- divided
     1/2  lb            Ground beef
     1/2  lb            Ground pork
     1/2  c             Long grain rice -- cooked
   1      ts            Salt
     1/2  ts            Pepper
   1                    Egg
   3      sl            Bacon -- diced
   1      c             Onion; chopped
  20      ml            Garlic -- minced
   1      tb            Hungarian paprika
     1/4  ts            Cayenne pepper
  16      oz            Can diced tomatoes -- undrained
   1      tb            Caraway seeds
   2      c             Water
   2      tb            Flour
   8      oz            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 tb 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, water, and remaining
sauerkraut. Cook until heated through. Pour over rolls. Cover and
bake at 325 F for 1 hour and 45 minutes. In a small bowl, gradually
stir flour into sour cream. Stir in 1 to 2 tb hot cooking liquid; mix
well. Spoon over cabbage rolls. Bake, uncovered, 15 to 20 minutes
longer or until sauce is thickened.

Yield: 4 Servings

Posted by: Debbie Carlson (D.Carlson) - GEnie


                   - - - - - - - - - - - - - - - - - -