This Hungarian style cabbage roll recipe is made with sauerkraut and ground meat, along with a tomato juice and sour cream sauce.
- 1 large head of cabbage
- boiling water to cover the cored head of cabbage
- 1/2 pound ground pork
- 1 pound lean ground beef
- 1/4 cup chopped onion
- 1 cup rice
- 1 egg, beaten
- 1 tablespoon salt
- 1/2 teaspoon pepper
- 1 tablespoon paprika
- 2 cups sauerkraut, rinsed and drained
- 2 cups tomato juice
- 1 cup water
- 1 cup sour cream
Core cabbage and place in a large bowl; pour boiling water
over to cover. Let stand for about 5 minutes, or until the cabbage has wilted.
Drain and carefully remove the whole leaves. Trim off the heavy stem
and flatten leaves somewhat. Combine ground meats, chopped onion, rice, egg, salt, pepper, and
paprika. Put about 2 tablespoons of this meat and rice mixture on each cabbage leaf; fold sides
in and roll up. Secure rolls with toothpicks if desired. Place rolls seam side down in crockpot. Spread the sauerkraut
over the rolls and add tomato juice and water. Cook on low, covered,
for 6 to 8 hours.
Remove cabbage rolls to a warm platter. Blend 1/2 cup
of the broth with the sour cream and pour over cabbage rolls.
More Cabbage Rolls and Cabbage Recipes
Cabbage Rolls with Ground Beef and Cheese
Cabbage Rolls, Baked
Lea Ann's Cabbage Rolls
Hungarian-Style Cabbage Rolls