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Name: Hungarian Stuffed Cabbage with Sauerkraut
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Yield: 1
Cuisine: Hungarian
Ingredients: 1 pound Ground beef; 1/2 pound Ground pork; 2 heads Green cabbage; 3 teaspoons Kosher Salt; 1/2 teaspoon Ground pepper; 1 Egg; 1/2 cup Long grain white rice; 2 28-oz cans Crushed tomatoes; 1 20-oz jar Fresh Sauerkraut (from the refrigerated section); 1 medium onion (white or yellow); 1/2 cup sugar (brown, turbinado, or white); 1/4 cup balsamic or sherry vinegar; 1/2 cup dry red wine (like pinot noir); 2 tablespoons Olive oil

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INGREDIENTS

1 pound Ground beef
1/2 pound Ground pork
2 heads Green cabbage
3 teaspoons Kosher Salt
1/2 teaspoon Ground pepper
1 Egg
1/2 cup Long grain white rice
2 28-oz cans Crushed tomatoes
1 20-oz jar Fresh Sauerkraut (from the refrigerated section)
1 medium onion (white or yellow)
1/2 cup sugar (brown, turbinado, or white)
1/4 cup balsamic or sherry vinegar
1/2 cup dry red wine (like pinot noir)
2 tablespoons Olive oil

INSTRUCTIONS

Cabbage leaves:

1. In a large stock pot, add enough water to reach almost to the top when the cabbages are added. Add 2 tablespoons of kosher salt and bring to a boil.

2. While the water is boiling, remove the cores from the cabbages using a paring knife. This will help when removing the leaves later.

2. Add the cabbages to the boiling water, and wait until the water boils again. Boil 10 minutes, until the leaves are soft an wilted.

3. Remove the cabbages, and peel off the leaves. As you remove leaves, if you find the inner leaves are not yet soft, add the cabbages back to the pot and boil a few more minutes.

4. For each leaf, use the paring knife to shave off the bulky rib at the bottom of the leaf. Or, if you prefer, cut out the bulkiest portion of the rib using two cuts to make a "V" about 1-2 inches tall and 1/2 inch wide at the base of the leaf. You will want about 12 good leaves. Save all the cabbage trimmings.

5. Set aside the leaves.

Tomato Sauce:

1. Cook the rice in a rice cooker or on the stove, with about 2/3 the usual amount of water, until the rice is al-dente. Set aside.

2. Chop the onion into small pieces.

3. Add 1/2 teaspoon of kosher salt with one garlic clove in a small bowl, and macerate the garlic with the back of a spoon into a garlic paste. Set aside.

4. Set aside 1/4 of the chopped onion, and add the rest to an 8 qt pot with the olive oil. Crush 3 garlic cloves with the flat of a knife blade, and add to the pot. Saute until the onions are translucent.

5. Add the crushed tomatoes, balsamic vinegar, red wine, sugar, 1/2 of the sauerkraut and all of the brine from the sauerkraut. Bring to a boil and reduce to a simmer. Set aside 1/2 cup of the sauce to cool.

Meat filling;

In a bowl, mix the rice (cooled off) , egg, 1/2 cup of the tomato sauce (cooled off), garlic paste, the reserved 1/4 of the chopped onion, and ground pepper. Add the ground beef and ground pork, pulling apart the meat as you add it. Mix thoroughly by pulling apart and flipping the ingredients, without smashing the mixture.

Stuffing the leaves:

Preheat the oven to 270 degrees Fahrenheit.

Line the bottom of a dutch oven with cabbage leaves, and cover with the remaining sauerkraut. Spread the remaining 1/2 of the sauerkraut over the leaves at the bottom of the dutch oven.

Add each stuffed cabbage leaf to the bottom dutch oven as you make it. When the bottom is covered, pour tomato sauce over the leaves, cover with flat cabbage leaves, and start a new layer.

When you run out of meat filling, chop the remaining cabbage along with the cabbage rib trimmings, and add to the tomato sauce. Pour the tomato sauce over the stuffed leaves in the dutch oven.

Cover the dutch oven, and transfer to the oven. Cook for 4 hours at 270 degrees. When you remove the cabbage from the oven the temperature of the meat should be at least 170 degrees.

NOTES

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Hungarian Stuffed Cabbage with Sauerkraut

1 pound Ground beef
1/2 pound Ground pork
2 heads Green cabbage
3 teaspoons Kosher Salt
1/2 teaspoon Ground pepper
1 Egg
1/2 cup Long grain white rice
2 28-oz cans Crushed tomatoes
1 20-oz jar Fresh Sauerkraut (from the refrigerated section)
1 medium onion (white or yellow)
1/2 cup sugar (brown, turbinado, or white)
1/4 cup balsamic or sherry vinegar
1/2 cup dry red wine (like pinot noir)
2 tablespoons Olive oil

Cabbage leaves:

1. In a large stock pot, add enough water to reach almost to the top when the cabbages are added.  Add 2 tablespoons of kosher salt and bring to a boil.

2. While the water is boiling, remove the cores from the cabbages using  a paring knife.  This will help when removing the leaves later.

2.  Add the cabbages to the boiling water, and wait until the water boils again.  Boil 10 minutes, until the leaves are soft an wilted.

3. Remove the cabbages, and peel off the leaves.  As you remove leaves, if you find the inner leaves are not yet soft, add the cabbages back to the pot and boil a few more minutes.

4. For each leaf, use the paring knife to shave off the bulky rib at the bottom of the leaf.   Or, if you prefer, cut out the bulkiest portion of the rib using two cuts to make a "V" about 1-2 inches tall and 1/2 inch wide at the base of the leaf.  You will want about 12 good leaves.  Save all the cabbage trimmings.

5. Set aside the leaves.

Tomato Sauce:

1. Cook the rice in a rice cooker or on the stove, with about 2/3 the usual amount of water, until the rice is al-dente.  Set aside.

2. Chop the onion into small pieces.

3. Add 1/2 teaspoon of kosher salt with one garlic clove in a small bowl, and macerate the garlic with the back of a spoon into a garlic paste.  Set aside.

4. Set aside 1/4 of the chopped onion, and add the rest to an 8 qt pot with the olive oil.  Crush 3 garlic cloves with the flat of a knife blade, and add to the pot.  Saute until the onions are translucent.

5. Add the crushed tomatoes, balsamic vinegar, red wine, sugar,  1/2 of the sauerkraut and all of the brine from the sauerkraut.  Bring to a boil and reduce to a simmer.  Set aside 1/2 cup of the sauce to cool.

Meat filling;

In a bowl, mix the rice (cooled off) , egg, 1/2 cup of the tomato sauce (cooled off),  garlic paste, the reserved 1/4 of the chopped onion, and ground pepper.  Add the ground beef and ground pork, pulling apart the meat as you add it.  Mix thoroughly by pulling apart and flipping the ingredients, without smashing the mixture.

Stuffing the leaves:

Preheat the oven to 270 degrees Fahrenheit.

Line the bottom of a dutch oven with cabbage leaves, and cover with the remaining sauerkraut.  Spread the remaining 1/2 of the sauerkraut over the leaves at the bottom of the dutch oven.

For each leaf, lay flat, with the shaved or cut base of the rib facing you.  Roll about 1/4 cup of meat filling in your palms to form a cylinder about 3 inches long, 1 inch diameter.  Place  sideways just above the bottom of the leaf, and roll up the leaf like a cigar until the meat is completely wrapped.  Poke in the ends of the cigar shape until the the stuffed cabbage is plump and the shape is stable.
 
Add each stuffed cabbage leaf to the bottom dutch oven as you make it.  When the bottom is covered, pour tomato sauce over the leaves, cover with flat cabbage leaves, and start a new layer.

When you run out of meat filling,  chop the remaining cabbage along with the cabbage rib trimmings, and add to the tomato sauce.  Pour the tomato sauce over the stuffed leaves in the dutch oven.

Cover the dutch oven, and transfer to the oven.  Cook for 4 hours at 270 degrees.  When you remove the cabbage from the oven the temperature of the meat should be at least 170 degrees.

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Nutrition

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Serving Size: 1 Serving (2377g)
Recipe Makes: Servings

Calories: 2658
Calories from Fat: 1328 (50%)

Amt Per Serving		% DV

	Total Fat 147.5g	197 %
	Saturated Fat 54.9g	274 %
	Monounsaturated Fat 65.2g
	Polyunsanturated Fat 6.5g
Cholesterol 616.9mg		190 %
Sodium 6297.6mg		217 %
Potassium 7312.1mg		192 %
Total Carbohydrate 145.9g		43 %
	Dietary Fiber 30.3g	121 %
	Sugars, other 115.7g
Protein 197.4g		282 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2658

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