Stuffed Cabbage Rolls #3, w/sauerkraut
Source of Recipe
from D Aladenika, in Budapest via link
Recipe Link: www.sauerkrautrecipes.com/recipe17052.shtml Stuffed Cabbage Rolls #3, w/sauerkraut
1 head green cabbage
1 Lbs ground pork
1/2 Lb smoked pork butt
3/4 cup chopped green pepper
1 onion diced
salt and pepper to taste
2 Tbs paprika
1/2 cup long grain rice
2 Lbs sauerkraut bag or jar drained
2 Tbs lard or oil
1 egg, 1 or 2 cloves garlic chopped
2 cups water or chicken stock
In large pot, boil whole cabbage for 45 minutes. Drain
and let cool. Pull apart gently leaf by leaf. You can also
tear leaves off head and cook them a few at at time. In
medium pot add salt and rice. Boil for 10 minutes. Drain
and rinse with cold water. In large bowl, add ground
pork, rice, onion, salt and pepper to taste, and paprika.
Mix well. Roll pork mixture into small balls and center on
cabbage leaf. From end to end, roll cabbage around pork
ball. Insert ends of leaf into pork ball with thumb to make
cabbage leaf stay wrapped. Set aside. Drain juice from
sauerkraut and put sauerkraut in large pot. Cut up any
left-over cabbage into strips, and add. Add cabbage rolls
to pot and enough water to cover cabbage rolls. Simmer
covered for 2 1/2- 3 hours. Serve with paprika gravy.
Hungarian Paprika Gravy
1 Tbs lard
1 1/2 Tbs Paprika or more
1 clove garlic chopped
1 cup chopped anaheim peppers,
...or 1 cup chopped poblano peppers
1 cup chopped onion
1/2 cup chopped tomato
1 tsp chicken base
6 cups beef stock
1 cup sour cream
1/4 cup flour
Saute the garlic, green pepper, onion and tomatoes in
large pot. Simmer for a few minutes. Add the chicken
base and beef stock along with salt and pepper to taste.
Cook and simmer for 30 minutes. In a metal bowl, mix
the sour cream and flour together. Add a cup of the
gravy from the pot and quickly stir it into the cream and
flour with a whisk. Remove the gravy from the heat and
stir in the cream mixture, whipping it well. return to the
heat and simmer, stirring often, for 15 minutes. Strain
the gravy and discard the solids or lumps.
Makes 4-5 servings.
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