Hungarian Stuffed Cabbage
Source: Margaret Messinger and Florence Levine
SERVES: 8 People
1-2 heads cabbage
1 large can or 2 lb. bag sauerkraut (28-32 oz.)
1 large can crushed or diced tomatoes (28 oz.)
3 tablespoons oil
1 large onion, diced (see below)
1/2 can water
Meat Filling - combine until well mixed
l pound ground beef
l large onion, diced and sauteed (see below)
3 tablespoons uncooked rice
1 large egg
1 teaspoon sugar
salt and pepper to taste
Steam cabbage in large pot of boiling water (with 1 T sugar added to it) until leaves can be taken off individually without tearing. To ease this process, rather than removing cabbage from the pot to remove the leaves, make sure the stem end of the cabbage is at the top of the pot; remove leaves one at a time as they become tender, using a sharp knife inserted at the hard core to help in each leaf removal.
Trim tough vein in center of cabbage leaves until leaves are flat. Place ¼ cup of meat filling into each leaf and roll. Tuck in ends of leaf to secure. (makes 11 or 12 cabbage rolls)
Saute 1 large onion in 3 tablespoons of oil. Pour 1/2 can of sauerkraut over onions. Place stuffed cabbages on top. Cover with rest of sauerkraut. Chop a few cups of leftover cabbage and add that on top. Pour can of tomatoes over all. Add 1/2 can of water. Cover, bring to boil, lower heat and simmer approximately 2 hours. Taste sauce and add sugar if you like.
Note: It saves time if you chop both onions first and saute them at the same time. Then, remove half of the cooked onions from the pan and mix them into the meat mixture.
Note: It takes about 1 hour to get everything into the pot.