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Hungarian   -   Hungarian Stuffed Cabbage Rolls   adapted from Our Immigrant Ancestors

  • 2 Tablespoons Olive Oil
  • 3 Cloves Garlic -- finely chopped
  • 1 Medium Yellow Onion -- finely chopped
  • 1 Large Anaheim Chili Pepper -- finely chopped
  • 1/2 Cup Rice
  • 2 Cups Chicken Stock
  • 1 Tablespoon Paprika
  • Salt And Pepper -- to taste
  • 1 Large Green Cabbage Head
  • 3 Cups Sauerkraut -- drained
  • 1/2 Pound Ground Pork
  • 1 Medium Egg
  • 1/2 Pound Smoked Pork -- cubed
  • Paprika Gravy -- see recipe
Directions Saute garlic onion & peppers in oil unti tender.
Add rice, 1 cup stock, paprika salt and pepper.
Cover, simmer 10 minutes, set aside to cool.
Blanch large cabbage leaves in boiling water about 2 minutes, drain & cool.
In dutch oven, spread 2 cups sauerkraut in bottom of pan.
In large bowl, combine ground pork with rice mixture and egg, mix well.
Spoon into cabbage leaves and roll up.
Layer these onto the bed of kraut.
On top of this, layer smoked pork, and over that put remaining cup fo sauerkraut, pour in remaining stock.
Bring to simmer and cook for 1 hour.
Serve topped with gravy.
Serves 8
Time to Make 0:00

Printer version   3 Votes - Yum: 5, Easiness: 3.66667, Speed: 4, Overall: 4.22222 Rate this recipe

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