Toltott kapostzta fustolt serteshussal
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | eaches | Cabbage leaves |
| ½ | pounds | Ground pork |
| 1 | pounds | Ground beef |
| ⅓ | cup | Rice, cooked in 1 cup salted water for 15 minutes and drained |
| 2 | pounds | Fresh sauerkraut, rinsed in cold water and squeezed dry |
| 1 | each | Green pepper; cored and seeded, cut into strips and parboiled |
| 1 | each | Onion; finely chopped |
| 2 | cups | White wine |
| 1 | small | Onion; finely chopped |
| 1 | each | Egg; lightly beaten |
| Salt | ||
| Pepper | ||
| 2 | tablespoons | Tomato paste |
| 1 | pounds | Smoked pork ribs, knuckles or butt; cut into small pieces |
| 2 | eaches | Bay leaves |
| 16 | ounces | Tomato sauce |
Directions
STUFFING
SAUERKRAUT LAYER
Remove the heavy stems from the cabbage. Boil the leaves in a large saucepan of salted water for 6 minutes and drain. Pat the leaves dry on paper towels and leave to one side. To prepare the stuffing, put the ground pork, beef, rice, onion, garlic, egg, salt and pepper in a mixing bowl and combine thoroughly. Put some of this mixture on each of the cabbage leaves, roll them up, and tuck in the ends to enclose the stuffing. In another bowl, mix together the sauerkraut, green pepper, onion, wine and tomato paste. Stir in the pork. Make a layer of the sauerkraut mixture in a casserole dish. Then add a layer of stuffed cabbage leaves and a bay leaf. Cover with half the tomato sauce and repeat the layers. Cover and simmer over low heat for 2 hours. If too much liquid forms, cook without the lid for a while.
Serve from the casserole with an accompaniment of egg nockerl or boiled potatoes. This dish is even better the second day.
Source: The Paprikas Weiss Hungarian Cookbook Submitted By BARRY WEINSTEIN On 03-31-95