Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Head cabbage 2 Cloves garlic, minced
28 oz Can sauerkraut, divided 1 tb Hungarian paprika
1/2 lb Ground beef 1/4 ts Cayenne pepper
1/2 lb Ground pork 16 oz Can tomatoes with liquid,
1/2 c Long grain rice, cooked -cut up
1 ts Salt 1 tb Caraway seeds
1/2 ts Pepper 2 c Water
1 Egg 2 tb Flour
3 Strips bacon, diced 8 oz Sour cream
1 c Onion, chopped

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 heat. 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
large leaves for rolls; reserve the balance to use as the recipe
directs.

Spoon half the sauerkraut into the bottom of a Dutch oven; set aside.
In a bowl, combine the beef, pork, rice, salt, pepper and egg. In a
saucepan, cook bacon until crisp. Drain on paper towels. In
drippings, saute' onion and garlic until tender. Add bacon and half
of onion mixture to meat mixture; mix well. Place about 3 Tbsp. on
each cabbage leaf. Roll up, tucking in sides. Place rolls, seam side
down, on sauerkraut in Dutch oven. Coarsely chop any remaining
cabbage leaves; place over rolls. To remaining onion mixture, add
paprika, cayenne pepper, tomatoes, caraway seeds, wate and remaining
sauerkraut. Cook until heated through. Pour over rolls. Cover and
bake at 325 degrees for 1 hour and 45 minutes. In a small bowl,
gradually stir flour into sour cream. Stir in 1-2 Tbsp. hot cooking
liquid; mix well. Spoon over cabbage rolls. Bake, uncovered, 15-20
minutes longer or until sauce is thickened.

Serves: 4 From: "Taste of Home" Magazine Posted by: Debbie Carlson -
Cooking Echo

From: Debbie Carlson Date: 09-19-93
Submitted By BARRY WEINSTEIN On 03-31-95

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