Hungarian Stuffed Cabbage – a delicious recipe with ground pork, rice, onion, lard, salt, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
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1
Core cabbage and place in enough boiling salted water to cover.
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2
Brown onion in shortening.
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3
Add meat, seasoning and rice and mix well.
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4
Take off one cabbage leaf at a time and cut off heavy vein.
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5
Fill leaf with 1 tablespoon mixed ingredients and roll loosely.
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6
Fold in one side of leaf as you roll and tuck in the other side with fingers when rolled.
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7
Cut up remaining cabbage leaves and mix with sauerkraut.
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8
Put cabbage rolls into deep pot lined with the mixed sauerkraut and save some to put on the top of cabbage rolls.
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9
Pour salted water to cover all the rolls.
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10
Cover and cook slowly until the rice is tender, for about 1 1/2 hours. Serve hot with 2 tablespoons sour cream over the cabbage rolls.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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