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Hungarian Stuffed Cabbage

List of Ingredients




1 large white cabbage
1 cup water
1/2 cup long grain rice
1/4 pound bacon, cut into strips
1 onion, chopped
2 red or green peppers, chopped
1/2 teaspoon dried marjoram leaves
1 tablespoon paprika
salt and pepper to taste
1 can (1 pound) sauerkraut
3/4 cup chicken broth
4 tablespoons catsup

Recipe



Wash the cabbage. Leave it whole and place it into a large pot filled with salted water. Cook for 15 minutes. Drain. Cool for 5 minutes. Remove leaves, keeping them whole. Boil the 1 cup of water. Add rice. Cover and simmer over low heat for 15 minutes.

Meanwhile, in heavy skillet, saute the bacon till crisp. Pour off all but 1 tablespoon fat. Add onion and red peppers. Saute for 3 minutes. Stir in rice, marjoram, paprika, salt and black pepper to taste and half the sauerkraut, combining well. Fill cabbage leaves with mixture. Roll up, tucking in edges.

Mix remaining sauerkraut with chicken broth and catsup. Place in a slightly oiled casserole. Arrange cabbage rolls, seamside down, over the top. Cover and simmer over low heat for 50 minutes. Serves 4.