Hungarian-Style Cabbage Rolls

Submitted by: Jean Gieber
delightful - can be served with fresh bread or potatoes

Ingredients

1 large head of cabbage
boiling water to cover the cored head of cabbage
1/2 pound ground pork
1 pound lean ground beef
1/4 cup chopped onion
1 cup rice
1 egg, beaten
1 tablespoon salt
1/2 teaspoon pepper
1 tablespoon paprika
2 cups sauerkraut, rinsed and drained
1 can tomato soup
1 cup water
1 cup sour cream

Method

Core cabbage and place in a large bowl; pour boiling water over to cover. Let stand for about 5 minutes, or until the cabbage has wilted. Drain and carefully remove the whole leaves. Trim off the heavy stem and flatten leaves somewhat.
Combine ground meats, chopped onion, rice, egg, salt, pepper, and paprika. Put about 2 tablespoons of this meat and rice mixture on each cabbage leaf; fold sides in and roll up. Secure rolls with toothpicks if desired. Place rolls seam side down in crockpot. Spread the sauerkraut over the rolls and add tomato soup and water. Cook on low, covered, for 6 to 8 hours.
Remove cabbage rolls to a warm platter. Blend 1/2 cup of the broth with the sour cream and pour over cabbage rolls.

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