Hungarian Stuffed Cabbage

1. 1

   Saute onion and garlic in bacon grease.

2. 2

   Wash rice.

3. 3

   Mix together the ground meat, ground pork, rice, egg, onion, garlic and salt and pepper to taste.

4. 4

   Remove core from cabbage; in a large pot of boiling water, cook head of cabbage until tender and leaves of cabbage come loose.

5. 5

   When cool, remove thick vein from back of cabbage leaves.

6. 6

   Place small amount of meat mixture in a cabbage leaf and roll.

7. 7

   Repeat, using all of the meat mixture and cabbage leaves.

8. 8

   Layer bottom of pan with sauerkraut, oxtail (if desired) and 1/2 can of tomatoes.

9. 9

   Add cabbage rolls and repeat layer of sauerkraut.

10. 10

    Add remaining 1/2 can of tomatoes.

11. 11

    Pour tomato juice over the cabbage rolls, then add enough water to the pot to cover the cabbage rolls.

12. 12

    Cover pot; simmer for 1 1/2 to 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.