Recipe - Hungarian Stuffed Cabbage

1 Med. heat cabbage
28 ounce Can sauerkraut, divided
One half pound Ground beef
One half pound Ground pork
One half cup Long grain rice, cooked
1 teaspoon Salt
One half teaspoon Pepper
1 Egg
3 Strips bacon, minced
1 cup Onion, chopped
2 Cloves garlic, minced
1 tablespoon Hungarian paprika
One fourth teaspoon Cayenne pepper
16 ounce Can tomatoes with liquid,
cut up
1 tablespoon Caraway seeds
2 cup Water
2 tablespoon Flour
8 ounce 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, saute' 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 12 Tbsp. hot cooking
liquid; mix well. Spoon over cabbage rolls. Bake, uncovered, 1520 minutes
longer or until sauce is thickened.

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip