Stuffed Cabbage Hungarian By Laszlo
By: Laszlo Bodi
Published: Wednesday, February 17, 2010 - 10:07pm

Ingredients




1 lg. head cabbage
1 pound ground beef
1 med. onion, minced
1/2 cup rice, uncooked
2 small cloves of fresh garlic
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 lg. onion, diced
2 tablespoons shortening
2 large table spoon Tomato paste
1 Jar sauerkraut, lightly rinsed

Preparation

1 Cut core from cabbage, wash, put in large pot of boiling water. Cook 10 minutes. Remove from heat, let stand 10 to 15 minutes to soften leaves. Combine thoroughly ground beef, onion, rice and garlic, salt, and pepper. Cook and then drain fat. Remove cabbage leaves carefully keeping them whole. Put a spoonful of meat mixture at base of each leaf and roll up loosely to permit swelling of rice. Cook sliced onion in shortening in large kettle until golden. Add tomato sauce or paste and the sauerkraut. Arrange cabbage rolls in kettle and pour enough water to just cover . Cover and simmer over low heat for 1 1/2 hours.