• 2/17 Nat Cabbage Day - 5

    From Dave Drum@1:18/200 to All on Fri Feb 16 17:31:03 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: June Meyer's Authentic Hungarian Stuffed Cabbage (Sorma)
    Categories: Pork, Beef, Vegetables, Herbs
    Yield: 6 Servings

    3/4 lb Ground pork *
    3/4 lb Ground beef *
    1/2 lb Hungarian sausage or mild
    - Pepperoni; sliced 1"
    2 lg Raw eggs
    2 ts Salt
    1 tb Paprika
    1/2 ts Peppercorns
    3/4 lb Raw rice
    2 lg Turkish bay (laurel) leaves
    2 lg White onions; chopped
    3 tb Shortening, peanut oil or
    - lard
    1 lg Head cabbage
    32 oz Bottle or bag sauerkraut;
    - rinsed in cold water

    * you can also make it with all ground beef

    Brown the chopped onion in shortening, and place in
    mixing bowl with ground meats, raw eggs, uncooked rice,
    paprika, salt.

    Mix well with your clean hands.

    Take out the core of the cabbage. Leave head whole.
    Place in large pot of boiling water to wilt the outer
    leaves. You will be able to gently pull off whole
    cabbage leaves. Trim off thick center vein of cabbage
    leaves. Make a pile of leaves on your work station. You
    may want to shake excess water off.

    Place 2 Tbsp. of meat and rice mixture on a leaf
    (starting at the thick end) and roll it up and tuck in
    ends with your finger.

    Make as many as you can. Arrange the rolls in cooking
    pot. Put a few chunks of sausage here and there between
    the rolls.

    Cover the rolls two-thirds full of water, arrange rinsed
    sauerkraut on top, sprinkle over the peper corns and the
    bay leaves on top, COVER and cook slowly for about 1 1/2
    hours, or until the rice is tender.

    The rolls are piled on a bed of silky sauerkraut.

    Serves 6. (Serve with good crusty bread and cold beer.)

    June Meyer's Authentic Hungarian Heirloom Recipes Cookbook

    RECIPE FROM: http://www.junemeyer.com

    Uncle Dirty Dave's Kitchen


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