Hungarian Stuffed Cabbage - Töltött káposzta
Tightly rolled bundles of meat and rice held together by
soft wrappers of cabbage. The rolls are piled on a bed of sauerkraut.
3/4 lb. ground pork (you can also make it with all ground beef)
3/4 lb. ground beef
1/2 lb. Hungarian sausage (Optional; mild Pepperoni can be substituted) sliced in 1 inch
2 raw eggs
2 teaspoon salt
1 Tablespoon paprika
3/4 lb. of rice
2 white onions chopped
3 Tablespoon shortening
1 large head of cabbage
1 pack of sauerkraut (avoid canned), rinsed in
1 small can tomato juice
Prepare cabbage leaves for filling. Take out the core of the cabbage. Leave head whole. Place in
large pot of boiling water to wilt the outer leaves. You will be able to gently
pull off whole cabbage leaves. Remove thick center vein of cabbage leaves. Set pile of leaves
aside for later filling.
Brown the chopped onion in shortening, and place in mixing bowl
with ground meats, raw eggs, uncooked rice, paprika, salt. Mix well with hands.
Place 2 Tablespoon of meat and rice mixture on a leaf (starting at
the thick end) and roll it up and tuck in ends with your finger.
Arrange the rolls
on their side in cooking utensil. Put a few chunks of sausage
here and there between the rolls. Pour tomato juice over all.
Cover the rolls two-thirds full of water, arrange rinsed
sauerkraut on top.
Cover and cook slowly for about 1 1/2 hours, or until the rice is