A niece or ours is hosting a pre-new year's dinner tomorrow and I am bringing my dish - cabbage rolls.
Andrew made the cabbage rolls: his version uses rice and ground beef+bacon for the filling&the cabbage rolls get smothered in a chunky tomato sauce to bake. This year he used sour cabbage leaves. It a combination of 2 recipes from 2 FIDO-Zones.
Here is a Hungarian modification that also calls for a sour cabbage, but does not have any tomatoes -
Title: Toltott Kaposzta
Categories: Hungarian, Rice, Pork, Bacon
200 g Long grain rice
2 lg Brown onions
1 kg Mince pork
1 Smoked pork shank
200 g Smoked bacon
500 g Sauerkraut
1 lg Sour cabbage
2 tb Olive oil
Salt
Mild, sweet paprika
Pepper.
Chop onion finely, & fry until lightly browned.+ rice for 5 minutes. Mince the bacon & combine with minced pork meat.+ rice to the meat mixture & sprinkle a pinch of salt, pepper, & sweet/mild paprika. Combine these ingredients. Gently remove/peel off leaves from the cabbage & remove thick
stalks from the centre. Place a small handful of meat mixture in end of the leaf & fold the top -side. Roll the leaf up tightly, & tuck the bottom section of the leaf into the roll. Saute second onion in large pot. Cut pork shank into small pieces &+ to onions. Spread half of the sauerkraut over it & sprinkle some paprika. Layer the cabbage rolls over the top & cover /w the remaining sauerkraut. Sauerkraut may also be distributed amongst the cabbage rolls. Pour over enough water to just cover the contents, & simmer over a low heat for hour/until meat is tender and rice is cooked.
... Serve hot accompanied by a dollop of sour cream.
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