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Hungarian Cabbage Rolls




Source of Recipe


Internet


List of Ingredients




1 large cabbage head
3/4 pound ground pork
3/4 pound ground beef
1 small onion -- chopped
1 cup rice
1 egg -- beaten
1 tablespoon salt
1/2 teaspoon freshly-ground black pepper
1 tablespoon paprika
2 cups sauerkraut -- rinsed, drained
1 1/2 cups tomato juice
1 1/2 cups water
1 cup sour cream


Recipe



Remove core from cabbage, place in a large bowl and pour boiling water over to cover. Let stand until the cabbage has wilted, about 5 minutes. Drain and remove the leaves, leaving them whole. Trim off the heavy stem and flatten leaves.
Combine meats, onion, rice, egg, salt, pepper, and paprika. Put about 2 tablespoons of this mixture on each leaf, fold sides in and roll up. Place rolls seam-side down in pot. Spread the sauerkraut on top of the rolls and add tomato juice and water. Cook on LOW, covered, for 6 to 8 hours.

Remove cabbage rolls to a warm platter. Blend 1/2 cup of the broth with the sour cream and pour over cabbage rolls.