Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Head of cabbage 1 cn Tomatoes, canned -- crushed
1 cn Sauerkraut -- 16 oz divided 2 c Beef broth
3 Strips bacon -- diced 1/2 c Long-grain rice -- cooked
1 c Onion -- finely chopped 1 lb Ground turkey
2 Cloves garlic -- minced 2 tb Fresh parsley -- chopped
1/4 c All-purpose flour 1 tb Salt
1 tb Paprika -- hungarian 1/2 ts Pepper
1/4 ts Cayenne pepper 1 ea Egg -- beaten

Remove core from head of cabbage. Place in a large saucepan and cover
with water. Bring to a boil; boil until outer leaves loosen from
head. Lift out cabbage; remove softened leaves. Return to boiling
water to soften more leaves. Repeat until all leaves are removed.
Remove tough center stalk from each leaf. Set aside 12 larges for
rolls. Spoon half of the sauerkraut into the bottom of a dutch oven;
set aside. In a heavy saucepan, fry bacon until crisp. Remove to
paper towels In drippings, saute onion and garlic until tender.
Remove half to a bowl to cool. To remaining onion mixture, add flour
paparika and cayenne pepper. Cook and stir for 1 to 2 min. Stir in
tomatoes and broth; bring to a boil. Remove from the heat and set
aside. To cooled onion mixture add rice, turkey, parsley, salt,
pepper, egg and bacon; mix well. Place about 3-4 T. on each cabbage
leaf. Roll up, tucking in sides. Place rolls seams side down on
sauerkraut in dutch oven. Cover with remaining sauerkraut. Chop
remaining cabbage leaves; place over sauerkraut. Pour tomato mixture
over all. adding water to cover if necessary. Cover and abake at 325
deg. for about 2 hours. Yield 4 to 6 serving.

Recipe By : Taste Of Home

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