Ggrandma Molnar's Stuffed Cabbage |
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Prep Time: 45 Minutes Cook Time: 300 Minutes |
Ready In: 345 Minutes Servings: 6 |
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My mother got this recipe from my grandfather's mother. Phew! She lived her life in southern Hungary. I have loved it since I was big enough to help mom peel the cabbage leaves. You could probably substitute diced tomatoes for the can of whole tomatoes, but I have never tried it that way. I still fix it the way I was taught as a little girl. I have also tried Bavarian Sauerkraut and its just as good. Ingredients:
1 large head of cabbage (can use two medium) |
1 lb ground chuck |
1 lb ground pork |
2 (14 ounce) cans sauerkraut |
1 (28 ounce) can tomatoes, drained, liquid reserved |
1/2 cup rice (not instant) |
salt and pepper |
Directions:
1. Steam cabbage until leaves soft enough to be folded. (you will have to resteam as you get into center of head).
2. Mix together beef, pork, chopped up tomatoes, rice and salt & pepper.
3. Separate cabbage leaves, then taking a small handful of meat mixture, roll it in each cabbage leaf, tucking in ends. Continue until all meat mixture is used.
4. Spread one can of sauerkraut in the bottom of a large pot. Layer rolls of cabbage on top of sauerkraut, spread the second can of sauerkraut on top of rolls. Pour reserved tomato juice over top of all rolls. Cook over very low heat for 5 to 6 hours, until done. I get two layers in a traditional Dutch Oven.
5. *I used to get about half to three quarters cup of juice from the tomatoes, but now I only get about a quarter cup of juice or less. So add a little tomato juice if necessary.
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