KOSHER HUNGARIAN STUFFED CABBAGE RECIPES

Steps:

• Bring a large (10-12 quart) pot of water to a boil. Remove cabbage core with a sharp knife. Using tongs, place head of cabbage in simmering water and cook for six minutes. Turn cabbage over and cook another six minutes, until leaves are just tender. Gently remove from the pot, place in a bowl, and set aside until cool enough to handle, about ten minutes. Gently remove leaves of cabbage. Slice off tough stem at the bottom outer leaves of each cabbage leaf. (You can chop any remaining cabbage and place in pot of sauce). While cabbage is simmering, combine ground meat, rice, grated onion, ¼ cup tomato paste, garlic powder, salt and pepper in a small mixing bowl. Place, covered, in fridge until ready to fill cabbage. (You can make the filling mixture up to 24 hours before filling cabbage leaves). In a Dutch oven heat evoo over medium heat. Add onions and sauté until softened. Add garlic and saute two minutes. Add remaining tomato paste, crushed tomatoes, apricot preserves, beef broth, salt and beef bones (if using), bring to a boil, lower heat and simmer for twenty minutes. Once sauce is simmering, prepare cabbage rolls: Place ¼ cup of ground meat filling towards the bottom end of 1 cabbage leaf and roll upwards so meat is covered by cabbage. Fold left and right corners toward the center and continue to roll until sealed. Repeat with remaining meat and cabbage leaves. Gently lay cabbage rolls, seam side down, into simmering sauce and simmer for 1 ½ hours in a covered pot. You can also bake the stuffed cabbage in a covered pot or baking dish, for 1 ½ hours in a preheated 350°F oven. Serve hot immediately or store, covered, in the fridge for up to 48 hours or in the freezer for two months. CABBAGE PREP NOTE: You can also prep cabbage leaves for stuffing by freezing the head of cabbage overnight in the freezer. Remove frozen cabbage and place in large bowl, cover with plastic wrap and thaw out in fridge, another few hours. Once cabbage is defrosted, proceed with recipe. 

Steps:

• Preheat oven to 350 degrees F.
• Boil the cabbage head in salted water until the leaves can be removed easily, about 4 minutes. Separate 12 of the largest leaves. Remove the thick stem in the center of each, not cutting through the entire leaf.
• Render the bacon in a medium saute pan over medium heat until crispy, about 6 minutes. Use a slotted spoon to transfer bacon to a large mixing bowl, leaving residual fat in pan.
• Add garlic, onion and paprika to pan and cook until garlic and onion have softened, about 4 minutes. Season with salt and pepper, then transfer to bowl with bacon and let cool to room temperature.
• Fold in the beef, ham, pork, rice and eggs. Season with salt and pepper.
• Place 1/3 cup of the mixture at the tip of a cabbage leaf. Roll up, tucking in the sides to seal the filling within the cabbage leaf. Repeat with the remaining filling mixture and cabbage leaves.
• Combine canned tomatoes with their juice, sauerkraut, caraway seeds and tomato paste in a small bowl.
• Transfer half of the tomato mixture to a medium Dutch oven and spread it across the bottom. Place the stuffed cabbage on top, followed by the remaining tomato mixture. Bring to a simmer, then partially cover and transfer to the oven. Bake 1 hour.
• Meanwhile, whisk together the sour cream, milk, Dijon and dill.
• Drizzle the sour cream sauce over the cabbage. Serve.