*  Exported from  MasterCook  *
 
                     Miriam’s  Stuffed Cabbage Aug 1997
 
 Recipe By     : Miriam Podcameni Posvolsky
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Courses                     Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    cabbage
    1      lb            beef
    3                    onions
    4                    tomatoes peeled, seeded and -- chopped or 1 can
                         tomatoes
    2                    cloves garlic
    1      teaspoon      dry thyme
    2      tablespoons   paprika
    1      tablespoon    caraway seeds
    2      tablespoons   oil
    1      cup           sauerkraut
                         salt and pepper -- to  taste
      1/4  cup           rice -- uncooked
    1      tablespoon    sugar
      1/4  cup           dry white wine
 
 1. Blanch cabbage in boiling water. Drain Seeparate  12 leaves. Save rest
 for soup
 2. Grind beef in food processor along with 1 onion,1 clove garlic.
 3. Transfer to a bowl and add salt, pepper, thyme,1 T paprika and rice.
 Stir to combine.  Set aside
 4. Chop rest of onions and mince the other clove garlic.
 5. Cook onion and garlic in oil until onion is soft.
 6. Stir in tomatoes and cook until almost a paste. Stir in sugar.
 7. Meanwhile place 2 Tbs filling in one side of cabbage leaf and roll leaf
 up tucking sides in.
 8. Add paprika,salt, pepper and caraway to sauce.
 9 Put half the sauerkraut in the pan.Place rolls in pan on top
 ofsauerkraut. Add wine. Top it with the rest of the sauerkraut .
 10 Simmer 1 1/2 hour adding a little water when sauce starts to dry.
 11. Stir in cream and serve at once.
 
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 NOTES : Based on my goulash recipe