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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.

 

 

 


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