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Hungarian stuffed cabbage Recipe
Hungarian stuffed cabbage Recipe
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Hungarian stuffed cabbage

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Hungarian stuffed cabbage Recipe
                         HUNGARIAN STUFFED CABBAGE
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main dish                        Beef
                 Pork                             Rice
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      medium Head   cabbage
    1      28 ounce      Ca  sauerkraut -- divided
      1/2  pound         Ground beef
      1/2  pound         Ground pork
      1/2  cup           Long grain rice -- cooked
    1      teaspoon      Salt
      1/2  teaspoon      Pepper
    1                    Egg
    3      Strips        bacon -- diced
    1      cup           Onion; chopped
   20      milliliters   Garlic -- minced
    1      tablespoon    Hungarian paprika
      1/4  teaspoon      Cayenne pepper
    1      16 ounce      Ca  tomatoes with liquid -- cut up
    1      tablespoon    Caraway seeds
    2      cups          Water
    2      tablespoons   Flour
    8      ounces        Sour cream
 Remove core from head of cabbage.  Place in a large saucepan and cover with
water.	Bring to a boil; boil until outer leaves loosen from heat. Lift out
cabbage; remove softened leaves. Return to boiling water to soften more leaves.
 Repeat until all leaves are removed. Remove tough center stalk from each leaf.
Set aside 12 large leaves for rolls; reserve the balance to use as the recipe
   Spoon half the sauerkraut into the bottom of a Dutch oven; set aside. In a
 bowl, combine the beef, pork, rice, salt, pepper and egg. In a saucepan, cook
 bacon until crisp. Drain on paper towels. In drippings, saute' onion and
 garlic until tender. Add bacon and half of onion mixture to meat mixture; mix
 well. Place about 3 Tbsp. on each cabbage leaf. Roll up, tucking in sides.
 Place rolls, seam side down, on sauerkraut in Dutch oven. Coarsely chop any
 remaining cabbage leaves; place over rolls. To remaining onion mixture, add
 paprika, cayenne pepper, tomatoes, caraway seeds, wate and remaining
 sauerkraut. Cook until heated through. Pour over rolls. Cover and bake at 325
 degrees for 1 hour and 45 minutes. In a small bowl, gradually stir flour into
 sour cream.  Stir in 1-2 Tbsp. hot cooking liquid; mix well.  Spoon over
 cabbage rolls. Bake, uncovered, 15-20 minutes longer or until sauce is
  Serves:  4 From: "Taste of Home" Magazine Posted by:
 Debbie Carlson (D.CARLSON) - GEnie
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Free recipe: Hungarian stuffed cabbage (Recipe source online. Easy and quick cooking food, low fat cook/ cookie, healthy vegetarian diet for breakfast, dinner or supper. No secret recipie)
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