European immigrants brought their favorite stuffed cabbage recipes to the New World in the late 19th century. This is one of my favorites.—Katherine Stefanovich, Desert Hot Springs, California
- 1 medium head cabbage
- 1 can (28 ounces) sauerkraut, divided
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 cup long grain rice, cooked
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 egg
- 2 bacon strips, diced
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 tablespoon Hungarian paprika
- 1/4 teaspoon cayenne pepper
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 tablespoon caraway seeds
- 2 cups water
- 2 tablespoons all-purpose flour
- 1 cup (8 ounces) sour cream
- 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; reserve the balance to use as recipe directs.
- 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.
- Place about 3 tablespoons on each cabbage leaf. Roll up, tucking in sides. Place rolls, seam side down, on sauerkraut in Dutch oven. Coarsely chop any remaining 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 at 325° 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, 15-20 minutes longer or until sauce is thickened. Yield: 4-6 servings.
Originally published as Hungarian Stuffed Cabbage in Taste of Home August/September 1993, p19
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed Oct. 29, 2011
"I have been making this recipe ever since it was in the magazine. A family favorite."