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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Hungarian Stuffed Cabbage- Toltott Kaposzta Recipe

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This recipe for Hungarian Stuffed Cabbage- Toltott Kaposzta is from The Seaside Jewish Community Membership Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Servings.

6 cups sauerkraut.
12 large unbroken cabbage leaves.
1/2 cup water.
1 onion, chopped finely.
3 tab;espoons olive oil.
2 pounds mixture of ground veal and ground beef.
1 cup steamed rice.
2 eggs.
1 teaspoon salt.
1 teaspoon sweet paprika.
1 cup sour cream- optional.
Directions:
Directions:
Simmer the sauerkraut for one hour in a large covered kettle.
Steam the cabbage leaves in water until slight;y wilted- then drain and cool.
Brown the onion in the olive oil.
Add the meat mixture and brown with the onion.
Take the meat and onion mixture and put into a large mixing bowl.
Stir in the rice, eggs, salt and paprika.
Divide this meat mixture into the steamed cabbage leaves.
Roll up and tuck in the ends of the leaves.
Remove half the sauerkraut from the pot.
Place the cabbage rolls in the kettle and then cover with the sauerkraut that you had just removed.
Simmer for two hours.
Add sour cream before serving.
Personal Notes:
Personal Notes:
You may want to try this dish on an evening that you have no where else to go but home, close to the facilities.

 

 

 

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