Hungarian Cabbage Roll

Name: Hungarian Cabbage Roll
Ingredients: 2 eggs, beaten; 1/2 c. chopped onion; 2 cloves garlic; 1 tsp. salt; 1 tsp. paprika; 1/8 tsp. pepper; 2 lb. ground beef; 1 c. uncooked rice; 2 c. chicken broth; 1 head cabbage; leftover cabbage; 1 c. sauerkraut; 1 c. tomatoes, chopped; 1 can tomato soup; 1/2 c. chopped onion; 1 Tbsp. sugar; 1/2 tsp. paprika

17 ingredients

13 steps

Ingredients

2 eggs, beaten
1/2 c. chopped onion
2 cloves garlic
1 tsp. salt
1 tsp. paprika
1/8 tsp. pepper
2 lb. ground beef
1 c. uncooked rice
2 c. chicken broth
1 head cabbage
leftover cabbage
1 c. sauerkraut
1 c. tomatoes, chopped
1 can tomato soup
1/2 c. chopped onion
1 Tbsp. sugar
1/2 tsp. paprika

Directions

1

Remove outside leaves of cabbage (enough to make approximately 10 rolls).
2

Blanch leaves in boiling water until pliable.
3

Drain.
4

Mix first 8 ingredients.
5

Roll approximately 1/2 to 2/3 cup meat filling in each leaf and seal ends by tucking under.
6

Mix rest of ingredients except broth.
7

Put 1/4 of mixture in the bottom of Dutch oven.
8

Lay cabbage rolls on top.
9

Cover with remaining tomato mixture.
10

Pour chicken broth on top.
11

Cover and cook 2 hours on top of stove or oven.
12

Lift out cabbage rolls and place on plate or shallow casserole.
13

Top with sauce.