Stuffed Cabbage
2 pound cabbage head
Filling:
1/2 cup long-grain rice
1 pound lean ground pork
1 small onion, chopped fine
1 beaten egg
1/2 cup water
Salt, pepper and paprika to taste
1-2 cloves garlic, crushed
Stewing Sauce:
1 small can sauerkraut
1 can whole tomatoes
1 small onion, cut fine
2 tablespoons sugar
Salt, pepper and paprika to taste
Remove core from cabbage head and put in boiling water only long enough to wilt outer leaves.
To make filling, scald rice in boiling water for 5 minutes; rinse with cold water. Mix rice with remaining filling ingredients.
Put 1 tablespoon filling on each cabbage leaf. Fold one end of leaf over, then one side. Roll tightly and tuck other end in to secure.
To make the sauce, finely chopped the cabbage left over after leaves for rolling are removed.
Mix sauerkraut, tomatoes, onions, sugar and seasonings.
Put sauce in bottom of kettle and between layers of cabbage rolls. Cover top of kettle with water. Cook on low heat about 1 1/2 hours. Water may have to be added during cooking to keep rolls completely covered.
This is almost the same recipe my former Hungarian mother-in-law used and passed on to me. She skipped the egg in the filling and added chopped garlic or garlic powder to the sauce. I think this version is truly the best tasting stuffed cabbage out there. Thanks for posting it.