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Hungarian Stuffed Cabbage

Paula Johns's
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Category: Entrees
    Prep Time:       Cook Time:       Total Time:  


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Serves/Makes: 6
Ready in: 2-5 hrs

  • 1 large head green cabbage (tough outer leaves removed but not discarded)
  • 1 3/4 pound lean ground beef
  • 3 ounces warm water
  • 2/3 cup rice
  • 1 onion, grated
  • salt, pepper and garlic to taste
  • 1 small can sauerkraut, drained
  • 2 cans tomato soup
  • 2 lemons, squeezed
  • 2 tablespoons sugar
  • 1 teaspoon baking soda or bicarb (stops the burping before it starts!)

Core the cabbage and place upside-down in a large pot of boiling water. Carefully remove a few leaves at a time as they become pliable. (Using heavy rubber gloves makes the job easier.)

In the meantime, mix the meat, rice, grated onion, water, garlic, salt and pepper; form into balls slightly larger than an egg. Wrap each ball in a leaf of cabbage, removing the tough part of the leaf and tucking the ends in neatly.

Place one can of tomato soup, the drained sauerkraut and the remaining cabbage leaves in the bottom of the pot. Neatly put in the stuffed cabbage leaves.

On top, add the other can of tomato soup, the lemon juice, sugar and baking soda. Bring to boil and simmer slowly for 2 1/2 to 3 hours. Skim fat if needed. Even better the next day!


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