| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Hungarian |
Hamburger, Rice, Beef, Hungarian |
4 |
Servings |
INGREDIENTS
| 1 |
|
Cabbage |
| 1 1/2 |
lb |
Ground beef |
| 1 |
|
Onion, chopped |
| 1 |
c |
Rice |
| 1 |
|
Egg |
| 1 |
tb |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
tb |
Paprika |
| 2 |
c |
Sauerkraut |
| 2 |
tb |
Tomato sauce |
| 1 |
c |
Sour cream |
INSTRUCTIONS
HUNGARIAN CABBAGE ROLLS Core cabbage and place in large bowl. Cover cabbage
with boiling water and let stand five minutes. (If cabbage is very large,
repeat this process after you've stuffed half of the leaves). Combine meat,
onion, rice, egg, salt, pepper and paprika. Drain cabbage and remove
leaves, cutting off the thick end of the stem. Put about two tablespoons of
filling on a leaf. Fold sides in and roll. Place seam side down in a slow
cooker. Spread sauerkraut on top. Add tomato sauce and water. Cook on low
six to eight hours. Remove rolls, blend sour cream with sauce and serve
with cabbage rolls.
Servings: 4
A Message from our Provider:
“Love – a gift from God”