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player ready...This recipe for stuffed cabbage uses sweet Hungarian paprika for additional flavor. Hot paprika also can be used. When boiling the head of cabbage, peel the leaves off as they soften.
STUFFED CABBAGE
Preparation time: 40 minutes
Standing time: 10-20 minutes
Cooking time: 1 hour, 45 minutes
Yield: 6 servings
2 medium onions, minced
2 cloves garlic, mashed
3 tablespoons butter
1 1/2 pounds each: lean ground pork, lean ground beef
1 tablespoon sweet Hungarian paprika
2 teaspoons each: salt, freshly ground pepper
3/4 cup rice
1 large head fresh cabbage
1 pound sauerkraut, rinsed
1 1/2 cups tomato juice
1. Heat pot of salted water to boil. Cook onions and garlic in butter in medium skillet until lightly browned, about 7 minutes. Mix onion-garlic mixture with pork, beef, paprika, salt, pepper and rice; set aside.
2. Core cabbage; place in boiling water. Turn off heat; let stand 10-20 minutes, until cabbage leaves are soft. Carefully separate leaves from head; cut hard core from each leaf.
3. Place 3-4 tablespoons of meat mixture on each leaf; roll up loosely, tucking ends closed. (Stuffing will expand during cooking, so don’t roll leaves too tightly.) Shred smaller leaves of cabbage. Shape any remaining stuffing into meatballs.
4. Place about half of the sauerkraut across bottom of enamel or stainless-steel pot. Arrange cabbage rolls and any meatballs on top of sauerkraut. Cover with remaining sauerkraut and any leftover shreds of fresh cabbage. Pour tomato juice over.
5. Cover; cook over low heat about 1 1/2 hours. Shake pot occasionally to keep bottom layer from burning. Serve immediately sprinkled with more paprika.
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Nutrition information per serving:
Calories ………… 720 Fat ………… 37 g Saturated fat .. 16 g
% calories from fat .. 50 Cholesterol .. 170 mg Sodium ….. 1,700 mg
Carbohydrates …… 40 g Protein …….. 51 g Fiber ……….. 8 g