Stuffed Cabbage(Kaposzta)

1. 1

   Fill large pot half full of salted water.

2. 2

   Core cabbage and place in water to boil.

3. 3

   Keep turning cabbage every 10 minutes until leaves appear wilted and falling off and center of head seems done or soft.

4. 4

   Drain.

5. 5

   Pull leaves off and trim thick center vein from each cabbage leaf.

6. 6

   Set cabbage leaves aside to cool.

7. 7

   Add water to the rice in a separate bowl.

8. 8

   Set aside.

9. 9

   In another bowl, add beef, onions, salt, pepper, paprika and eggs.

10. 10

    Drain rice and add to beef mixture.

11. 11

    Mix thoroughly.

12. 12

    Place 1 large tablespoon of meat mixture into each cabbage leaf.

13. 13

    Roll up and tuck both ends in to make a neat roll.

14. 14

    Rinse sauerkraut in strainer with cold water and let drain.

15. 15

    Place cabbage rolls in a Dutch oven close together in layers.

16. 16

    Pour tomatoes, sauce, sauerkraut and kolbasz on top. Add enough water to cover.

17. 17

    Cover the pot and let cook 2 hours or until tested as done.

* Per serving · 4 servings · Values may vary.

No additional tips available.