*  Exported from  MasterCook  *
 
                         HUNGARIAN STUFFED CABBAGE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main dish                        Beef
                 Pork                             Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      medium Head   cabbage
    1      28 ounce      Ca  sauerkraut -- divided
      1/2  pound         Ground beef
      1/2  pound         Ground pork
      1/2  cup           Long grain rice -- cooked
    1      teaspoon      Salt
      1/2  teaspoon      Pepper
    1                    Egg
    3      Strips        bacon -- diced
    1      cup           Onion; chopped
   20      milliliters   Garlic -- minced
    1      tablespoon    Hungarian paprika
      1/4  teaspoon      Cayenne pepper
    1      16 ounce      Ca  tomatoes with liquid -- cut up
    1      tablespoon    Caraway seeds
    2      cups          Water
    2      tablespoons   Flour
    8      ounces        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
 1-2 Tbsp. hot cooking liquid; mix well.  Spoon over cabbage rolls. Bake,
 uncovered, 15-20 minutes longer or until sauce is thickened.
 
  Serves:  4 From: Taste of Home Magazine Posted by:
 Debbie Carlson (D.CARLSON) - GEnie
 
 
 
 
 
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