MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: June Meyer's Authentic Hungarian Stuffed Cabbage (Sorma)
Categories: Pork, Beef, Vegetables, Herbs
Yield: 6 Servings
3/4 lb Ground pork *
3/4 lb Ground beef *
1/2 lb Hungarian sausage or mild
- Pepperoni; sliced 1"
2 lg Raw eggs
2 ts Salt
1 tb Paprika
1/2 ts Peppercorns
3/4 lb Raw rice
2 lg Turkish bay (laurel) leaves
2 lg White onions; chopped
3 tb Shortening, peanut oil or
- lard
1 lg Head cabbage
32 oz Bottle or bag sauerkraut;
- rinsed in cold water
* you can also make it with all ground beef
Brown the chopped onion in shortening, and place in mixing bowl
with ground meats, raw eggs, uncooked rice, paprika, salt.
Mix well with your clean hands.
Take out the core of the cabbage. Leave head whole. Place in large
pot of boiling water to wilt the outer leaves. You will be able to
gently pull off whole cabbage leaves. Trim off thick center vein of
cabbage leaves. Make a pile of leaves on your work station. You may
want to shake excess water off.
Place 2 tb of meat and rice mixture on a leaf (starting at the
thick end) and roll it up and tuck in ends with your finger.
Make as many as you can. Arrange the rolls in cooking pot. Put a
few chunks of sausage here and there between the rolls.
Cover the rolls two-thirds full of water, arrange rinsed sauerkraut
on top, sprinkle over the peper corns and the bay leaves on top,
COVER and cook slowly for about 1-1/2 hours, or until the rice is
tender.
The rolls are piled on a bed of silky sauerkraut.
Serve with good crusty bread and cold beer.
Recipe by June Meyer's Authentic Hungarian Heirloom Recipes Cookbook
RECIPE FROM:
http://www.junemeyer.com
Uncle Dirty Dave's Kitchen
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