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Stuffed Cabbage Toltytt Kapszta Recipe

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This recipe for Stuffed Cabbage Toltytt Kapszta is from Mom’s Favorite Recipes, 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:  
1 large cabbage-4 lbs
2 eggs - slightly beaten
2 1/2 lbs ground beef
2 cups cooked rice
1 medium onion chopped
4 1/2 tsp Hungarian paprika
2 tsp salt
1 clove garlic finely chopped
1/2 tsp pepper
3 cups sauerkraut drained
4 1/2 cups tomato juice
1/2 cup water
2 tbsp shortening
2 tbsp flour
Directions:
Directions:
Wash and core cabbage. Drop whole head into a large kettle of boiling water and simmer 5 minutes.
Remove, drain and chill.
Carefully pull off outer leaves until you reach the tough inner white leaves. You will need about 15-18 leaves. Reserve the rest of the cabbage.
Mix beef, eggs, rice, onion, paprika, salt, pepper & garlic. Blend well.
Place a portion of the meat mixture on the large core end of a cabbage leaf. Fold sides over the mixture and roll up carefully; tuck end in. Repeat to use all the cabbage leaves.
Spread 1/2 of he sauerkraut on the bottom of a large kettle. Carefully place cabbage rolls on sauerkraut. Top with remaining sauerkraut and the rest of the cabbage head, chopped.
Carefully pour in tomato juice and water.
Simmer 1-2 hours or until meat is done.
Melt shortening in a small pan and stir in flour; brown slightly over medium heat. Slowly blend in about 1/2 cup of liquid from cabbage rolls and cook several minutes. Pour over cabbage rolls and simmer 5 minutes.

If possible, let stand, refrigerated, for 24 hours, as it improves with age.

 

 

 

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