Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Hungarian Pups




Source of Recipe


Internet


List of Ingredients




1 1/2 pounds lean ground pork (ground beef or half beef and half pork may be substituted)
1 cup uncooked rice
1 large onion
Salt
Pepper
Cabbage leaves
1 quart tomatoes
1 quart sauerkraut


Recipe



Mix together pork, rice, onion, salt, and pepper in a bowl. Set aside. Separate leaves of cabbage and pour boiling water over each to wilt. Form small “pups” of meat mixture and wrap in leaves. Lay in kettle. Pour tomatoes and sauerkraut over pups. Add enough water to barely cover. Cook over low heat for 1 1/2 hours.

Tip: Try alternating green and red cabbage leaves for a nice twist on an old favorite. Be sure to use a lot of boiling water to soften cabbage leaves, or they will be too stiff to roll. Do not put green and red cabbage leaves in the same water, as the red turns the water blue and colors green leaves. If you prefer a spicy version, use sausage instead of pork or add your favorite spices to the ground pork. Serves 4 to 6.