HUNGARIAN STUFFED CABBAGE RECIPES

Steps:

• 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 head. 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; set remaining leaves aside., Spoon half of the sauerkraut into 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. , Preheat oven to 325°. Place about 3 tablespoons filling on each cabbage leaf. Roll up, tucking in sides. Place rolls, seam side down, on sauerkraut in Dutch oven. Coarsely chop reserved cabbage leaves; place over rolls. To remaining onion mixture, add paprika, cayenne, tomatoes, caraway seeds, water and remaining sauerkraut. Cook until heated through. Pour over rolls. , Cover and bake for 1 hour 45 minutes. In a small bowl, gradually stir flour into sour cream. Stir in 1 to 2 tablespoons hot cooking liquid; mix well. Spoon over cabbage rolls. Bake, uncovered, until sauce is thickened, 15-20 minutes.

Steps:

• Core out the cabbage.
• Bring water to boil in a good sized pot.
• Place cabbage in so cut side will be down in pot.
• Let simmer several minutes and one by one remove leaves. Pile them on top of each other so that the steam will continue to soften them a bit.
• When cooled, remove the hard vein of cabbage with a knife so that the leaves are about the same thickness. You should have 18 to 20 leaves.
• Pick out the 15 nicest and set the rest aside. It may come in handy for "repairs" of the other leaves. Then slice thin. This suggestion was taken by one of the readers.
• Peel and dice onions.
• In a medium frypan, place olive oil and the chopped onions. Saute on medium low until the onions have softened quite a bit. Shut heat off.
• To the onions now add the rice (uncooked). Stir and let cool. The rice will absorb some of the flavor of the sauteed onions.
• In a large bowl, add the meats, seasonings, egg and cooled onion/rice mixture. Mix well.
• Divide meat mixture into 15 portions.
• Place meat mixture in the center bottom portion of the cabbage leaf. Roll up and tuck in the cabbage at both ends.
• Now retrieve the sliced up left over cabbage and place in on the bottom of a 4 quart ovenproof pot. Layer the rolls on top of this and pour about 2 cups of ketchup on top.
• Add water so that the rolls are covered by at least 1/2" of water.
• Cover with lid or foil and bake at 350 degrees for 2 hours 15 minutes.