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LOCATION: Recipes >> Cabbage Casserole Recipes >> Stuffed Cabbage 05

Print this Recipe    Stuffed Cabbage 05

Hungarian Cabbage Rolls
Yield: 4 servings

1 cabbage
1 1/2 lb ground beef
1 onion, chopped
1 cup rice
1 egg
1 Tbsp salt
1/2 tsp pepper
1 Tbsp paprika
2 cups sauerkraut
2 Tbsp tomato sauce
1 cup 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.

Servings: 4

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