Hungarian Stuffed Cabbage

Source: Margaret Messinger and Florence Levine and Barbara Pistrang

SERVES: 8 People

1-2 heads cabbage
1 large can or 2 lb. bag sauerkraut (28-32 oz.)
1 large can crushed or diced tomatoes (28 oz.)
3 tablespoons oil
1 large onion, diced (see below)
1/2 can water

Meat Filling - combine until well mixed

l pound ground chuck
l large onion, diced and sauteed (see below)
3 tablespoons uncooked rice
1 large egg
1 teaspoon sugar
salt and pepper to taste

Steam cabbage in large pot of boiling water (with 1 T sugar added to it) until leaves can be taken off individually without tearing. (Replace cabbage in boiling water, when necessary, to loosen inner leaves.) Use a sharp knife to make a slit in the hard core to help in each leaf removal. Trim tough vein in center of cabbage leaves until leaves are flat. Place ΒΌ cup of meat filling into each leaf and roll. Tuck in ends of leaf to secure. (makes 11 or 12 cabbage rolls)

Saute 1 large onion in 3 tablespoons of oil. Pour 1/2 can of sauerkraut over onions. Place stuffed cabbages on top. Cover with rest of sauerkraut. Pour can of tomatoes over all. Add 1/2 can of water. Cover, bring to boil, lower heat and simmer approximately 2 hours. Taste sauce and add sugar if you like.

Note: It saves time if you chop both onions first and saute them at the same time. Then, remove half of the cooked onions from the pan and mix them into the meat mixture.

Note: It takes about 1 hour to get everything into the pot.