A Family Recipe -- Filled Cabbage

•     Filled Cabbage (Töltött Káposzta)

•     I have had a few people who asked for this recipe. It is a family recipe from my Daddy's mother. It has roots  from Hungary. I hope you will try it and enjoy a part of my family!

•      Ingredients:

2 to 3 medium heads cabbage

1-2 cup cooked long grain white rice

4 cloves garlic, finely chopped

1 lb. ground pork

1 lb. ground beef

1-1/2 to 2 teaspoons salt**

3/4 teaspoon black pepper**

2 cans sauerkraut

3 to 4 cups tomato juice

3-5 bays leaves

Remove core from cabbage. Place whole head in a large pot filled with boiling water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through. (I don’t do this)Place remaining cabbage in the bottom of a large pot.

Mix beef, pork, rice, garlic, salt and pepper, (I do not salt and pepper here I let each one do for themselves at the table.)  until well combined. 

Place about 1/2 cup (depending on the size of the cabbage leaf) of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll. (fold like you would a burrito)

Place the cabbage rolls on top of the cabbage in the pot. Layering as you go with the sauerkraut and bay leaves.  Pour tomato juice over rolls, cover and cook on LOW for 4-5 hours.  You could use a slow cooker for this.

Cabbage rolls freeze well before or after cooking, and can be made in a slow cooker (see your manufacturer's instructions).

This is best when served with homemade bread and butter.

**I do not use salt and pepper........ I let everyone do as he wishes at the table.