| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Hungarian |
Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
|
Green cabbage |
| 1/4 |
c |
Butter |
| 1 |
|
Onion, diced |
| 2 |
|
Cloves garlic, diced |
| 3/4 |
lb |
Ground pork |
| 3/4 |
lb |
Ground beef |
| 1 |
c |
Brown rice, uncooked |
| 1/8 |
ts |
Sea salt |
| 2 |
ts |
Vegetable seasoning salt |
| 1 |
|
Pinch cayenne |
| 1 |
cn |
(8 oz) tomato paste |
| 1 |
pt |
Sour cream |
| 1 |
cn |
(12 oz) sauerkraut |
INSTRUCTIONS
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 EAT-L Digest by Sarah Gruenwald <sitm@EKX.INFI.NET> on Jul 5,
1997
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