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Hungarian Cabbage Rolls




Source of Recipe


Marsha


List of Ingredients




Stuffing:
1 pound ground pork
1/4 cup minced or ground smoked bacon
1/2 cup white rice
1/8 teaspoon black pepper
1/2 teaspoon sweet paprika
1 head of sour or steamed regular cabbage

Sauce:
2 cups sauerkraut
One-fourth cup diced smoked bacon or fatty smoked ham
One-fourth cup minced or grated onion
1 teaspoon sweet paprika
1 cup sour cream

Recipe



• In a bowl, combine all stuffing ingredients except cabbage. Mix lightly. Place portions in individual cabbage leaves and roll, tucking in the sides as you go. (If using fresh cabbage, add one-half teaspoon salt to stuffing). Secure rolls with toothpicks, if necessary.

• Sauce and assemblage: Do not rinse the sauerkraut. Line the bottom of a large casserole dish with smoked bacon. Place in oven at 350 degrees for 10 minutes. Remove and add sauerkraut, onion and paprika.

• Place stuffed rolls in pan so that the bacon-onion mixture surrounds each roll. Add enough water to cover rolls. Bake uncovered at 350 degrees until cabbage is tender but not mushy, about 1½ to 2 hours.

• Dribble sour cream over cabbage rolls and bake for 5 minutes more. Serve with potatoes or rye bread.