Hungarian Stuffed Cabbage Leaves
1 green cabbage
1/4 c butter
1 ea onion, diced
2 ea cloves garlic, diced
3/4 lb ground pork
3/4 lb ground beef
1 c brown rice, uncooked
1/8 ts sea salt
2 ts vegetable seasoning salt
1 ea pinch cayenne
1 cn (8 oz) tomato paste
1 pt sour cream
1 cn (12 oz) sauerkraut
Core cabbage and put in boiling water. As leaves become wilted, peel them off
and place on paper towels to dry. Trim out center vein of each leaf. Saute onion
and garlic in butter.
Add meat, rice, seasonings and stir together. Simmer 20
Place a tablespoon of this filling on each cabbage leaf and
roll up leaf. Place in a pot in layers.
Cover filled cabbage leaves 2/3 with water. Stir together
tomato paste, sour cream, and sauerkraut. Spoon this over top. Cover and cook on
simmer for 1 hour, or until rice is tender.