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  Hungarian Stuffed Cabbage
  Category: Beef
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 176
Ingredients:
1 Med. heat cabbage
28 oz Can sauerkraut, divided
1/2 lb Ground beef
1/2 lb Ground pork
1/2 cup Long grain rice, cooked
1 tsp Salt
1/2 tsp Pepper
1 Egg
3 Strips bacon, diced
1 cup Onion, chopped
2 Cloves garlic, minced
1 tbsp Hungarian paprika
1/4 tsp Cayenne pepper
16 oz Can tomatoes with liquid, cut up
1 tbsp Caraway seeds
2 cup Water
2 tbsp Flour
8 oz Sour cream
Instructions:
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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