Title: Hungarian Cabbage Rolls
Categories: Beef Vegetable Hungarian
Yield: 4 Servings
| 1 | | Cabbage |
| 1 1/2 | lb | Ground Beef |
| 1 | | Onion, Chopped |
| 1 | c | Rice |
| 1 | | Egg |
| 1 | tb | Salt |
| 1/2 | ts | Pepper |
| 1 | tb | Paprika |
| 2 | c | Sauerkraut |
| 2 | c | Tomato Sauce |
| 1/2 | c | Water |
| 1 | c | Sour Cream |
Core cabbage and place in large bowl. Cover cabbage with boiling water and
let stand five minutes. (If cabbage is very large, repeat this process
after you've stuffed half of the leaves). Combine meat, onion, rice, egg,
salt, pepper and paprika. Drain cabbage and remove leaves, cutting off the
thick end of the stem. Put about two tablespoons of filling on a leaf.
Fold sides in and roll. Place seam side down in a slow cooker. Spread
sauerkraut on top. Add tomato sauce and water. Cook on low six to eight
hours. Remove rolls, blend sour cream with sauce and serve with cabbage
rolls.