Recipe#6259

Title: Hungarian Stuffed Cabbage Leaves

From: Sarah Gruenwald 
Date: Sat, 05 Jul 1997 10:42:35 -0400 

      Yield: 6 servings
      1 ea green cabbage
    1/4 c  butter
      1 ea onion, diced
      2 ea 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 ea pinch cayenne
      1 cn (8 oz) tomato paste
      1 pt sour cream
      1 cn (12 oz) sauerkraut
  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.