stuffed cabbage HT MC
4 Hot Pork Beef
Vegetables Grains Main
Course Hungary Eastern Europe
1 Large Cabbage
1 x 800g/28oz tin Sauerkraut
225g/1/2lb Minced Beef
225g/1/2lb Minced Pork
100g/4oz Cooked Long Grain Rice
Salt and Black Pepper
100g/4oz Bacon, chopped
150g/+5oz Onion, chopped
2 Garlic Cloves,
1 tbsp Paprika
1 x 400g/14oz tin Chopped Tomatoes
1 tbsp Caraway Seeds
2 tbsp Plain Flour
240ml/8fl. oz. Sour Cream
1. Preheat the oven to 170C, 325F, Gas Mark 3. Remove core from the cabbage,
place in a large saucepan, cover with water then bring to the boil and cook
until the outer leaves begin to loosen.
2. Lift out the
cabbage, remove the softened leaves and return the head of cabbage to the pan of
boiling water to soften more leaves. Repeat until all leaves are removed.
3. Once all the
leaves have been softened, remove the centre stalks from each leaf and set
4. Meanwhile, place
the beef, pork, rice, salt, pepper and egg in a large mixing bowl and mix well.
5. Place the
bacon, onion and garlic in a saucepan and sauté until the onion is soft.
6. Add half of the
onion mixture to meat mixture and mix well.
7. Spoon half the
sauerkraut into the bottom of a deep casserole and set aside. Using the 12
largest cabbage leaves, place about 3 tablespoons of the meat mixture on a each
cabbage leaf and roll up, tucking in sides. Place rolls, seam side down, on top
of the sauerkraut in the casserole dish.
8. Coarsely chop
any remaining cabbage leaves and place over rolls.
9. Add the paprika, cayenne pepper, tomatoes, caraway seeds, water and
remaining sauerkraut to the remaining onion mixture, place in a saucepan and
cook until heated through.
10. Pour the hot
mixture over stuffed cabbage rolls, cover and bake for 1 hour 45 minutes.
11. At the end of
the cooking time, mix together the flour and sour cream in a small bowl.
Add in 2 tablespoons of the hot cooking liquid from the casserole, mix well then
spoon over cabbage rolls. Continue to bake, uncovered for a further 15-20
minutes. Serve hot.
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