STUFFED CABBAGE

Stuffed Cabbage

Ingredients
For the filling:
1 cup onion, finely chopped
2 T (30 g) bacon fat or olive oil
1 lb (454 g) each ground pork and ground beef
1 T garlic, finely chopped
1 tsp (5 g) salt
2 tsp (8 g) pepper
1 T (7 g) paprika
1 large egg, beaten
1 C (161 g) cooked rice

Cabbage:
2 heads green cabbage
Large pot of boiling water

Sauce:
2 T (7 g) paprika
.5 tsp (2.5 g) caraway seed, well crushed
.5 tsp (2.5 g) marjoram leaf
1 tsp (5 g) salt
2 tsp (8 g) pepper
2 tsp (8 g) sugar
1 (14.5 oz) (444 g) can cream of chicken soup
1 (14.5 oz) (444 g) can sauerkraut, drained and rinsed
1 (28 oz) (858 g) can diced tomatoes

Garnish: Sour cream and chopped parsley

Directions

Filling: Sauté onion in oil until soft and add the garlic, salt, pepper and paprika; cook until very lightly browned. Transfer to a bowl; stir in rice, meat and egg and mix well.

Wrap: Core the cabbages leaving them whole; place whole cabbage submerged in a pot of boiling water just until the outer leaves begin to loosen. Remove, set in a large bowl of cold water and peel off outer wilted leaves. Return cabbage to the boiling water; repeating process until all leaves have been peeled from cabbage. (The very center might not peel off---my grandmother would chop it up finely and add it to the sauce)

Sauce & Assembly Combine all sauce ingredients in a pot and simmer. Place 1-2 T (14-28 g) of filling in each cabbage leaf; fold sides in and roll up. If desired, use a toothpick to secure. Carefully place rolls into sauce and simmer 60-90 minutes or until tender (depends what size pot and how crowded the rolls are and the rate of your simmer). Serve...scoop up and drain some of the sauerkraut in the sauce and place it in the middle of each plate, top with 3 rolls per person, garnished with a dollop of sour cream sprinkled with chopped parsley.

Prep time: 30 minutes
Cook time: 60-90 minutes
Makes 10 servings