Hungarian Cabbage Rolls

1. 1

   Chop onion into small pieces.

2. 2

   Mix together with hamburger, sausage and rice; add some salt.

3. 3

   In a double boiler, wilt the cabbage rolls.

4. 4

   Put a layer of sauerkraut in the pan, about 1-inch thick.

5. 5

   Take one cabbage leaf and cut the spine off so it will roll easier.

6. 6

   Take a small roll of the meat mix (about 1-inch thick, two-inches long) and roll it up in the cabbage leaf.

7. 7

   Poke the ends of the leaf into the meat mixture to secure it.

8. 8

   Make one layer of cabbage rolls.

9. 9

   Continue process until pan is full.

10. 10

    One layer of sauerkraut, one layer of cabbage rolls, etc.

11. 11

    Stop about 2 inches from the top.

12. 12

    Add water until you can see it; add salt if desired.

13. 13

    Cook on medium burner for 4 hours or until rice is done.

14. 14

    (Open one cabbage roll to see if the rice is done.) Cabbage rolls can be frozen in Ziploc bags and steamed in a double boiler when desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.