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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 16 |
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This is an old Hungarian dish I learned 42 years ago. A wonderful, unique family favorite...and even those who do NOT like sauerkraut like this dish. Don't make it if you plan on leaving out the kraut...it will not be the same! Ingredients:
1 medium cabbage, head cored |
2 lbs ground beef |
2 onions, chopped |
salt and pepper, to taste |
2 cups cooked rice |
garlic, minced, to taste |
1 (14 1/2 ounce) can sauerkraut, drained |
3 (10 3/4 ounce) cans condensed tomato soup |
3 (10 3/4 ounce) soup cans water |
Directions:
1. Pull off outside leaves, & remove the core with a sharp knife.
2. -Boil cabbage for 10 minutes.
3. -Separate into leaves and trim back the vein in each one.
4. -Place several leaves in the bottom of a 9 X 13 baking pan.
5. -Brown beef, onion, salt, and pepper.
6. -Combine browned beef and rice.
7. -Roll a small amount of beef and rice mixture into each cabbage leaf, tucking in the ends carefully to make a tight seal.
8. -Lay the rolls on top of the cabbage leaves in the pan.
9. -Sprinkle garlic over top, cover with sauerkraut, cover all with cabbage leaves, and pour tomato soup over top.
10. -Bake in 350 degree oven for 1 1/2 hours, or until tender when pricked with a fork.
11. -If the soup appears to be drying out while baking, pour a small amount of water on top.
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