Hungarian Cabbage Rolls
By: Anonymous
Published: Tuesday, December 1, 2009 - 1:33am

Ingredients




1 lrg cabbage head
3/4 pound ground pork
3/4 pound ground beef
1 small onion chopped
1 cup rice
1 egg beaten
1 tablespoon salt
1/2 teaspoon freshly-ground black pepper
1 tablespoon paprika
2 cups sauerkraut rinsed, drained
1 1/2 cups tomato juice
1 1/2 cups water
1 cup sour cream

Preparation

1 Remove core from cabbage, place in a large bowl and pour boiling water over to cover. Let stand until the cabbage has wilted, about 5 minutes. Drain and remove the leaves, leaving them whole. Trim off the heavy stem and flatten leaves. 2 Combine meats, onion, rice, egg, salt, pepper, and paprika. Put about 2 tablespoons of this mixture on each leaf, fold sides in and roll up. Place rolls seam-side down in pot. Spread the sauerkraut on top of the rolls and add tomato juice and water. Cook on LOW, covered, for 6 to 8 hours. 3 Remove cabbage rolls to a warm platter. Blend 1/2 cup of the broth with the sour cream and pour over cabbage rolls.