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HUNGARIAN STUFFED CABBAGE 2 medium size cabbages 1 (No. 2) can sauerkraut 1 (8 oz.) can tomato sauce 2 eggs, beaten 1 tsp. salt 1/4 tsp. paprika 1/8 tsp. pepper 1 1/2 lb. ground beef 1/8 lb. ground pork 1 small onion, chopped 1 1/2 cloves garlic, minced 1/4 c. uncooked rice Place cabbage in large bowl and cover with boiling water. Let stand 1 to 2 minutes. One by one, carefully remove leaves that can be taken off easily. Return remainder of cabbage to boiling water and repeat process. You should have removed 18 to 20 leaves. Carefully trim out the thick part of each leaf. Set leaves aside. Blend together eggs, salt, paprika and pepper. Add to egg mixture: ground beef, pork, onion, garlic and rice. To stuff cabbage leaves: Place on the center of each leaf about 1/4 cup of meat mixture. Roll leaf, tucking ends in toward center. Set aside. Place 1/2 of sauerkraut with juice in large kettle. Lay all stuffed cabbage rolls on top. Cover cabbage with remaining sauerkraut. Pour over sauerkraut the tomato sauce and enough water to cover contents of kettle. Bring to boiling. Reduce heat; cover and simmer 2 hours. Serves 8. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |