*  Exported from  MasterCook  *

                        HUNGARIAN STUFFED CABBAGE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Main dish                        Beef
                Pork                             Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium Head   cabbage
   1      28 ounce      Ca  sauerkraut -- divided
     1/2  pound         Ground beef
     1/2  pound         Ground pork
     1/2  cup           Long grain rice -- cooked
   1      teaspoon      Salt
     1/2  teaspoon      Pepper
   1                    Egg
   3      Strips        bacon -- diced
   1      cup           Onion; chopped
  20      milliliters   Garlic -- minced
   1      tablespoon    Hungarian paprika
     1/4  teaspoon      Cayenne pepper
   1      16 ounce      Ca  tomatoes with liquid -- cut up
   1      tablespoon    Caraway seeds
   2      cups          Water
   2      tablespoons   Flour
   8      ounces        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, sauté onion and 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 degrees 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.

Serves:  4 From: "Taste of Home" Magazine
Posted by: Debbie Carlson (D.CARLSON) - GEnie

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