Recipe - Hungarian Stuffed Cabbage Leaves

1 Green cabbage
One fourth cup Butter
1 Onion, minced
2 Cloves garlic, minced
Three fourths pound Ground pork
Three fourths pound Ground beef
1 cup Brown rice, uncooked
1/8 teaspoon Sea salt
2 teaspoon Vegetable seasoning salt
1 Pinch cayenne
1 cn (8 oz) tomato paste
1 pt Sour cream
1 cn (12 oz) sauerkraut

Core cabbage and put in boiling water. As leaves become wilted, peel them
off and place on paper towels to dry. Trim out center vein of each leaf.
Saute onion and garlic in butter. Add meat, rice, seasonings and stir
together. Simmer 20 minutes. Place a tablespoon of this filling on each
cabbage leaf and roll up leaf. Place in a pot in layers. Cover filled
cabbage leaves 2/3 with water. Stir together tomato paste, sour cream, and
sauerkraut. Spoon this over top. Cover and cook on simmer for 1 hour, or
until rice is tender. Serves 6.
Posted to EATL Digest by Sarah Gruenwald sitm@EKX.INFI.NET on Jul 5,
1997