Post by MarieAlice on May 12, 2003 8:04:23 GMT -6
Hungarian Stuffed Cabbage
1 medium head of cabbage
1 can (28 oz) sauerkraut, divided
1/2 lb ground beef
1/2 lb ground pork
1/2 cup long grain rice, cooked
1 tsp salt
1/2 tsp pepper
1 egg
3 bacon strips, diced
1 cup chopped onion
2 garlic cloves, minced
1 TBS Hungarian paprika
1/4 tsp cayenne pepper
1 can (16 0z) tomatoes with liquid, cut up
1 TBs caraway seeds
2 cups water
2 TBS flour
1 cup sour cream
REmove core from head of cabbage, place in a large saucepan of boiling water, (to cover), bring back to boil and boil until outer leaves loosen from head. Lift out cabbage and remove softened leaves. Return cabbage to water and 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. Mixt together beef, pork, rice, salt, pepper and egg. Cook bacon until crisp. In drippings saute onion and garlic. Crumble bacon and add to meat along with half of sauteed onion mixture. Mix well. Place about 3 TBS on each cabbage leaf and roll up tucking in sides. Place rolls, seam side down on top of 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 one hour and 45 minutes. In a small bowl, gradually stir flour into sour cream. Stir in 1 to 2 TBS hot cooking liquid. Mix well. Spoon over cabbage rolls. Bake uncovered 15 to 20 minutes longer or until sauce is thickened. Serves 4 to 6.
1 medium head of cabbage
1 can (28 oz) sauerkraut, divided
1/2 lb ground beef
1/2 lb ground pork
1/2 cup long grain rice, cooked
1 tsp salt
1/2 tsp pepper
1 egg
3 bacon strips, diced
1 cup chopped onion
2 garlic cloves, minced
1 TBS Hungarian paprika
1/4 tsp cayenne pepper
1 can (16 0z) tomatoes with liquid, cut up
1 TBs caraway seeds
2 cups water
2 TBS flour
1 cup sour cream
REmove core from head of cabbage, place in a large saucepan of boiling water, (to cover), bring back to boil and boil until outer leaves loosen from head. Lift out cabbage and remove softened leaves. Return cabbage to water and 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. Mixt together beef, pork, rice, salt, pepper and egg. Cook bacon until crisp. In drippings saute onion and garlic. Crumble bacon and add to meat along with half of sauteed onion mixture. Mix well. Place about 3 TBS on each cabbage leaf and roll up tucking in sides. Place rolls, seam side down on top of 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 one hour and 45 minutes. In a small bowl, gradually stir flour into sour cream. Stir in 1 to 2 TBS hot cooking liquid. Mix well. Spoon over cabbage rolls. Bake uncovered 15 to 20 minutes longer or until sauce is thickened. Serves 4 to 6.