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This recipe for RUTH’S HUNGARIAN CABBAGE ROLLS is from ARTichokes and Anecdotes, 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!



2 very small heads of Cabbage, tough outer leaves removed.
1 can (12 oz.) Italian Tomato Paste
1 large can (46 oz.) salt-free Tomato Juice (Campbell’s preferred)
1/2 cup raw Minute Rice, plus 1/2 cup Water
2 Eggs
2 lbs. Ground Beef
1 small Onion (3 tbs), grated
1/2 tsp. Salt
1/2 tsp. each Onion Salt & Garlic Salt
1 #2 can Sauerkraut (1 lb., 4 oz.)

Remove and reserve large, tender cabbage leaves for another meal. Remove as much as possible of the cores. Pour boiling water over cabbages and parboil, just simmering, turning often to keep pliable and evenly cooked. Reduce heat. Keep in hot water while removing leaves, one or two at a time.

Combine tomato paste and tomato juice in a large, deep bowl. Pour a small amount in a large pot, just covering the surface.

Pour 1/2 cup of boiling water over Minute Rice. Bring to a boil, cover and simmer for five minutes, then fluff rice.

Combine rice, meat, eggs, and seasonings. Mix well by using hands. Assemble a few cabbage leaves on a large dish towel. Place a large serving spoonful of meat mixture on each cabbage leaf. Fold each over and place in pot in a single layer, seam side down. Pour 1/2 of tomato sauce over. Spread 1/2 can of sauerkraut over. Fill pot with remaining cabbage rolls and then the remaining tomato juice and sauerkraut with juice. Heat to a simmer.

Cook for one hour after it begins to simmer. Serve with mashed potatoes, with hot French bread and butter, or with New York Corn Rye, 1/2 slice under each cabbage roll. Serves 12. It is also wonderful as part of a buffet dinner. Happily, it also freezes well.

Personal Notes:
Personal Notes:
Ruth is a long-standing friend. We met at church when we were teenagers and she was one of my bridesmaids a few years later. It was the Depression and Ruth was the only one of my girlfriends to attend college. I had been working for nearly two years the summer I was 19 when Ruth and I vacationed for a week together in Rockaway Beach

While there, Ruth told me the facts of life; I’d had no clue. I suddenly felt grown up. Contrary to popular opinion, city children lived very sheltered lives with social contacts generally limited to members of one’s church. This time was also memorable because it was the first vacation I had spent away from home since my family could not afford vacations.

We stayed at the rooming house where Ruth’s family had summered for years. Every floor had a spacious square landing space which was outfitted as a kitchen for the occupants of the three rooms on that floor. All week we swam, walked the beach and quickly cooked our meals. We had reserved Saturday morning for cooking so Ruth suggested we prepare her grandmother’s Hungarian Cabbage Rolls recipe for dinner that night. The boys we were dating would arrive that afternoon for the weekend to occupy a room on the floor above us. Many years later, we married these young men – Dick and Charlie.

We would be able to spend the weekend on the beach swimming and strolling on the beach walk since we would not have to do extensive cooking after they arrived. This recipe, if prepared by one, takes hours, but it is worth it. In helping Ruth, I learned how to prepare it. It has since become one of my favorite company dishes.




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