Grandma David’s Stuffed Cabbage (Hungarian Style)
Submitted by: Kristee Kaye
Mix Together:
1/2 lb. pork (ground)
1/2 lb. beef (ground)
1/2 cup Minute rice (or 1/2 cup raw rice and 1 cup milk cooked until milk is absorbed)
1 tsp. salt
1/4 tsp. black pepper
1 tsp. paprika
1 egg, beaten
1 Tbsp. flour
1 small onion, chopped (about 1/4 cup) sauted in 1 Tbsp butter
1/8 tsp nutmeg (optional)
IN A LARGE KETTLE PUT:
1 medium head of cabbage, cut out end of core and pour boiling water over to cover. Boil 5 minutes (until leaves are easy to work with). With a fork in one hand and a knife in the other, keep cutting off the leaves as they become loose. Trim off the think center vein of each leaf.
Put a small amount of meat mixture in leaf and roll up (fold in one side, roll, and then tuck in open end). Place on bed of 1/2 of the saurkraut and 1/2 of rest of cabbage (shredded). Cover with remaining kraut and cabbage and one 8 oz. can tomato sauce and 2 suace cans water (should be 2/3 covered with liquid). Bake in oven for 2 hours at 350 degrees, covered.
When baked, shut oven off, spoon sour cream over top, cover again, and return to oven until serving time.