Hungarian Stuffed Cabbage

by Paul Simpson

Prep time: 1:35 Overall time: 3:00

Servings: 4 servings

INGREDIENTS

1 md. head 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 strips bacon, diced
1 cup onion, chopped
20 ml. garlic, minced
1 tbsp. hungarian paprika
1/4 tsp. cayenne pepper
1 can (16 oz.) tomatoes with liquid, cut up
1 tbsp. caraway seeds
2 cups water
2 tbsp. flour
1 pkg. (8 oz.) sour cream

INSTRUCTIONS

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, sauté onionand 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°F 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.

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