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Title: Hungarian Stuffed Cabbage Rolls
Categories: Entree Meat Rice Vegetable
Yield: 4 Servings
| CABBAGE ROLLS | ||
| 8 | lg | Green cabbage leaves |
| 1 | c | Cooked long grain rice |
| 1/2 | lb | Ground beef |
| 1/2 | lb | Ground pork |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper; freshly ground |
| 1/4 | ts | Thyme |
| 1 | c | Onions; minced |
| 1 | lg | Egg; beaten |
| SAUCE | ||
| 1 | c | Tomato juice |
| 1 | c | Water |
| 2 | Beef bouillon cubes | |
| 1 | c | Onions; chopped |
| 2 | tb | Fresh parsley; chopped |
Cook cabbage in 4 quarts boiling, salted water, 5 mins. Drain. Combine remaining cabbage roll ingredients. Divide into 8 equal portions. Wrap each portion in a cabbage leaf; tie w/string.
Sauce - combine all ingredients in lg. skillet. Add cabbage rolls; bring sauce to a simmer over med. heat. Cover and cook, turning occasionally, 1 hr. Discard string. Serve rolls w/sauce.
Source: The Journal Classic from 1957 (LHJ, 10/94) :: MM by Sue Woodward
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