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Hungarian Beef Stuffed Cabbage
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- #17889
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
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!)
directions
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!
added by
davidgrfr
nutrition data
564 calories, 30 grams fat, 47 grams carbohydrates, 29 grams protein per serving.
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reviews & comments
January 2, 2014
Very unusual for our family but they liked the flavor and the difference. Takes some time but great! Suggest cooking meat, onions and stuffing in skillet then wrapping and placing in pot to simmer with blanced cabbage leaves around stuffing.
July 28, 2013
This is EXACTLY how my grandmother made cabbage rolls. She used tomato sauce though not tomato soup and she partially cooked the rice before combining it with the beef. It gets extra tender this way and almost dissolves into the meat which is what she said was "right". Delicious and brought back all kinds of memories of eating at her home.