Ingredients: |
Ingredients: 1 (3lb) head of cabbage
8 slices of bacon
1 cup uncooked rice
1 large onion, chopped
2 cloves garlic, minced
3 tbsp chopped green pepper
1 tbsp paprika
1 tsp black pepper
1 tbsp salt
3/4 lb ground beef
3/4 lb ground pork
1 egg
1 large can sauerkraut
1/2 can of whole tomatoes
6 rings onion
1/2 green pepper in strips
2 sprigs dill leaves
Sauce:
4 tbsp bacon drippings
4 tbsp flour
2 tsp paprika
1 cup juice from kettle
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Directions: |
Directions:Core cabbage. Place in boiling water until leaves are wilted. Trim thick center vein of each leaf. Cut bacon into small pieces, fry until brown. Remove bacon. Add rice to drippings, brown until golden. Add chopped onion, 2 cloves of minced garlic, chopped green pepper, 1 tbsp paprika, black pepper, and salt. Fry with rice until wilted. Add rice mixture to ground beef and ground pork and mix well. Add egg - mix again. Place 1/4 cup of mixture on a cabbage leaf. Roll up and tuck in ends. Place half of sauerkraut and 1/2 can of tomatoes in the bottom of the kettle. Place cabbage rolls on top of each other. Cover with remaining sauerkraut and tomatoes, rings of onions, green pepper strips, and sprigs of dill leaves. Cover with enough water to show in the kettle. Cover and cook slowly for 2 hours or until rice is tender.
About 15 minutes before service take 4 tbsp flour and 4 tbsp bacon drippings and brown slightly. Add 2 tsp paprika then draw off about 1 cup juice from the kettle. Add the flour and bacon to the juice. Bring to a boil stirring constantly. Pour over cabbage rolls and let simmer for 15 minutes. |
This recipe for Grandma's Hungarian Stuffed Cabbage is from