Hungarian Stuffed Cabbage
If you want to add more Eastern European recipes to your recipe box, Hungarian Stuffed Cabbage might be a recipe you should try. This main course has 431 calories, 21g of protein, and 27g of fat per serving. This recipe serves 6. This recipe from Taste of Home requires rice, salt, garlic cloves, and caraway seeds. From preparation to the plate, this recipe takes around 2 hours and 20 minutes. 1 person found this recipe to be scrumptious and satisfying.
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.
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.