*  Exported from  MasterCook  *
 
                      Hungarian Stuffed Cabbage Rolls
 
 Recipe By     : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Reg 4                            Sheryl D
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Tbsp          Freshly Rendered Lard -- Or
                         Oil
    3      Cloves        Garlic -- Crushed
    1      Medium        Yellow Onion -- Finely Chopped
    1      Cup           Seeded & Finely Chopped Anaheim -- Peppers Or
                         Unseeded Chopped Cubanelle -- Peppers
      1/2  Cup           Long-Grain Rice
    2 1/2  Cups          Chicken Stock
    1      Tbsp          Hungarian Paprika
                         Salt And Freshly Ground Pepper -- To Taste
    1      Large   Head  Cabbage
    1      24 Oz Jar     Sauerkraut -- Drained
    1      Lb            Finely Ground Pork
    1                    Egg
      1/2  Lb            Smoked Pork Butt -- Sliced
                         Garnish
                         Paprika Gravy -- *
 
 *note - paprika gravy recipe in among this collection
 
 Saute the garlic, onion and peppers in the lard or oil until tender.  Add
 the rice, 1 cup of chicken stock, paprika, salt and pepper.  Cover and
 simmer for 10 minutes.  Set aside and allow to cool.  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 to cool.  This should be done in a couple of
 batches.  Cut out the tough white base of each leaf.  In a Dutch oven,
 spread 2 cups of the drained sauerkraut in the bottom of the bot; set
 aside.
 
 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.
  Continue with the rest of the leaves; it may be necessary to piece
 together a couple of leaves tomake a nice roll.  Arrange the rolls on the
 bed of sauerkraut in the pot.  Place the pork slices atop the rolls and
 spread the remaining 1 cup of sauerkraut over all.  Pour in the remaining
 1 1/2 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. 
 This dish may be served with the paprika gravy on the side.
 
 REG4 shared by Sheryl Donner, Iowa City
 
 
 
 
 
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