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  Added: Mar 28, 2008  •  Visited (1922)  •  Print version Print this recipe (49)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Stuffed Cabbage Rolls
What You Need:
  • 2 tablespoons freshly rendered lard or oil
  • 3 cloves garlic, peeled and crushed
  • 1 medium yellow onion, finely chopped
  • 1 cup seeded and finely chopped Anaheim green peppers or chopped but not seeded Cubanelle peppers
  • ˝ cup long-grain rice
  • 2˝ cups Chicken Stock or use canned
  • 1 tablespoon Hungarian paprika
  • Salt and freshly ground black pepper to taste
  • 1 large head green cabbage
  • One 24-ounce jar sauerkraut (about 3 cups), drained
  • 1 pound finely ground pork
  • 1 egg
  • ˝ pound smoked pork butt, sliced

    GARNISH
  • Paprika Gravy

  • How To Cook:
    1. Saute the garlic, onion, and peppers in the lard until tender. Add the rice, 1 cup of the Chicken Stock, the paprika, and salt and pepper. Cover and simmer for 10 minutes. Set aside and allow cooling.

    2. Core the cabbage and carefully pull the leaves off, keeping them as whole as possible. Blanch the leaves in a large pot of salted water until pliable, about 2 minutes; drain and allow cooling. This should be done in a couple of batches. Cut out the tough white base of each leaf.

    3. In a Dutch oven spread 2 cups of the drained sauerkraut in the bottom of the pot; set aside.

    4. In a large bowl combine the ground pork with the cooled rice mixture, egg, salt, and pepper. Mix very well. Spread out a cabbage leaf on the countertop and roll up into a cylinder, folding in the sides as you roll.

    5. Continue with the rest of the leaves; it may be necessary to piece together a couple of leaves to make a nice roll. Arrange the rolls on the bed of sauerkraut in the pot.

    6. Place the pork slices on top of the rolls and spread the remaining 1 cup of sauerkraut over all. Pour in the remaining 1˝ cups of Chicken Stock; it should just cover the cabbage rolls. If not, add more stock. Bring to a simmer and cook for 1 hour 15 minutes.

    7. This dish can be served with Paprika Gravy on the side.

    To Serve: 8
    This recipe is also available in:
    Cuisine » Europe » Hungary
    Main Ingredient » Vegetables » Cabbage
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Vegetables » Sauerkraut
    Dish » Appetizers

     





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