Recipe - M Stuffed Cabbage Aug 1997

1 Cabbage
1 pound Beef
3 Onions
4 Tomatoes peeled; seeded and,
chopped or 1 can tomatoes
2 Cloves garlic
1 teaspoon Dry thyme
2 tablespoon Paprika
1 tablespoon Caraway seeds
2 tablespoon Oil
1 cup Sauerkraut
Salt and pepper; to taste
One fourth cup Rice; uncooked
1 tablespoon Sugar
One fourth cup Dry white wine

1. Blanch cabbage in boiling water. Drain Seeparate 12 leaves. Save rest
for soup

2. Grind beef in food processor along with 1 onion,1 clove garlic.

3. Transfer to a bowl and add salt, pepper, thyme,1 T paprika and rice.
Stir to combine. Set aside

4. Chop rest of onions and mince the other clove garlic.

5. Cook onion and garlic in oil until onion is soft.

6. Stir in tomatoes and cook until almost a paste. Stir in sugar.

7. Meanwhile place 2 Tbs filling in one side of cabbage leaf and roll leaf
up tucking sides in.

8. Add paprika,salt, pepper and caraway to sauce.

9 Put half the sauerkraut in the pan.Place rolls in pan on top
ofsauerkraut. Add wine. Top it with the rest of the sauerkraut .

10 Simmer 1 One half hour adding a little water when sauce starts to dry.

11. Stir in cream and serve at once.

NOTES : Based on my goulash recipe

Recipe by: Miriam Podcameni Posvolsky

Posted to TNT Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky miriamp@pobox.com on Oct 25, 1997