Tony curtis' taltot kaposzta (stuffed cabbage
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head cabbage | |
| 1 | pounds | Ground beef |
| 1 | Onion; chopped | |
| 1 | Clove garlic; chopped | |
| 1 | cup | Rice; uncooked |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Chicken fat (or other) |
| 1 | large | Onion; cut in rings |
| ¾ | can | Tomato juice |
| 1 | cup | Sauerkraut & juice |
| 1 | cup | Water |
Directions
Core cabbage and put in pot of boiling water. Let stand 15 minutes.
Separate whole leaves. Shave rib to thickness of leaf. Mix thoroughly, ground beef, onion, garlic, rice, salt & pepper. Put spoonful of meat on leaf near base. Roll loosely. In a Dutch oven fry onion rings in fat until golden brown. Add tomato juice, and sauerkraut. Arrange cabbage rolls in Dutch oven. Pour 1 cup water over rolls. Cover and simmer over low heat 1-½ to 2 hours, or until rice is soft.
From the MM database of Judi M. Phelps. jphelps@... or jphelps@...
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