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Pork Stuffed Cabbage Rolls

image

Can be prepared in 1 1/2 hours.

My old neighborhood in San Francisco used to have a fabulous Hungarian restaurant where I loved to go for pork stuffed cabbage rolls. The restaurant has since gone out of business, but my love for the dish remains.

INGREDIENTS

  • 2 lbs sauerkraut
  • 1 large head green cabbage
  • 2 tbsp olive oil
  • 1 cup finely chopped onions
  • 1/4 tsp of finely chopped garlic
  • 1 lb ground lean pork
  • 1/4 cup rice, cooked in boiling salted water (yielding 3/4 cup cooked)
  • 2 lightly beaten eggs
  • 2 tbsp sweet Hungarian paprika
  • 1/8 tsp marjoram
  • 1 tsp salt
  • freshly ground pepper
  • 1 cup water mixed with 1 cup tomato puree
  • 1 cup sour cream

METHOD

1 Rinse the sauerkraut in cold water. If needed, soak in cold water 10-20 minutes to reduce sourness. Squeeze dry and set aside. In a large saucepan, bring to a boil enough salted water to cover the cabbage. Add the cabbage, turn the heat to low and simmer 8 minutes. Remove the cabbage and let it drain while it cools enough to handle. Pull off 16 large unbroken leaves and lay them on paper towels to drain and cool further.

2 In a 10-inch skillet, saute the onions and garlic in olive oil, until the onions are lightly colored. In a large mixing bowl, combine the pork, rice, eggs, paprika, marjoram, the onion-garlic mixture, salt and a few grindings of black pepper. Mix well with a fork or wooden spoon.

3 Place 2 tablespoons of the stuffing in the center of one of the wilted cabbage leaves and, beginning with the thick end of the leaf, fold over the sides, then roll the whole leaf tightly, as you would a small bundle. Repeat with more leaves until all the stuffing has been used.

4 Spread the sauerkraut on the bottom of a 5-quart casserole and arrange the cabbage rolls on top of it. Add the water mixed with the tomato puree. Bring the liquid to a boil, then cover the pan tightly and cook the stuffed cabbage over low heat for 1 hour. Transfer the rolls from the casserole to a warm plate. Stir in the sour cream to the sauerkraut. Simmer another 5 minutes. Lift the sauerkraut onto a serving platter with a slotted spoon. Arrange the cabbage rolls on the sauerkraut and pour some of the sauce over them. Serve the rest of the sauce in a sauceboat.

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We pulled this recipe recently from the Wall St. Journal and finally made it the other night. It was absolutely melt-in-your-mouth delicious. I've never tast...

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Leave it to my Germanic father to find yet another twist on pork and sauerkraut. Yes, we already have a perfectly goodrecipe for spare ribs and sauerkrautwhi...

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My father is of German Austrian descent, so naturally we eat a lot of pork chops and sauerkraut. Recipes containing the same have almost a genetic pull over ...

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We had a hankering for a pork roast recently and found this relatively easy stuffed pork shoulder recipe in an oldThe Good Cookcookbook on pork from Time Lif...

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Yet another great New England recipe from the Boston Globe. We made this the other night and loved it. The maple syrup with the vinegar give it a bit of a sw...

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We found this recipe in a New York Times Sunday Magazine over a year ago and have prepared it several times since. The Dijon cream sauce perfectly complement...

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Pulled pork sandwiches can hardly be called sandwiches. The sauce soaks into the buns and if you tried to pick one up with your hands it would completely fal...

Vermont Maple Syrup Pork Chops

Yet another great New England recipe from the Boston Globe. We made this the other night and loved it. The maple syrup with the vinegar give it a bit of a sw...

Stuffed Pork Chops with Kielbasa and Sauerkraut

My father is of German Austrian descent, so naturally we eat a lot of pork chops and sauerkraut. Recipes containing the same have almost a genetic pull over ...

Spare Ribs, Cabbage, and Sauerkraut

Leave it to my Germanic father to find yet another twist on pork and sauerkraut. Yes, we already have a perfectly goodrecipe for spare ribs and sauerkrautwhi...

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Chipotle chiles are jalapeño peppers that have been smoked and dried. They are often served in an adobo sauce made with chiles, garlic, vinegar, onions and t...

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Walk into almost any taqueria in this country and you will find chile verde on the menu. The chile will likely be made with chunks of pork shoulder, slow coo...

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