Frank's Recipes! Hungarian Stuffed Cabbage

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Hungarian Stuffed Cabbage

Serving Size : 6

3 tablespoons long-grain white rice
5 tablespoons water, plus boiling water to cover
1 1/2 pounds medium-sized green cabbage
4 slices bacon
1 large onion, chopped
1 1/2 pounds lean ground beef
1 egg
Salt and freshly ground pepper, to taste
1 pound smoked beef short ribs or ham hocks
2 teaspoons Hungarian paprika
1 tomato, sliced
1 green pepper
seeded, deribbed, and sliced into rings
2 pounds sauerkraut, rinsed and drained
6 ounces medium-sized potato, peeled and grated
1 tart green apple, cored and grated
1 teaspoon finely chopped lemon zest
2 bay leaves

In a small saucepan over medium heat, combine rice and the 5 tablespoons water. Simmer until water is absorbed (about 10 minutes); remove from heat and set aside. Place cabbage in a large saucepan and pour boiling water over it to cover; cover pan and let stand 5 to 10 minutes. Drain cabbage and let cool. Trim away thick, heavy core. Carefully remove leaves from head, one at a time. Lay leaves flat. In a 3-quart Dutch oven over medium-high heat, brown bacon, covered, until fat is rendered. Remove bacon with a slotted utensil and drain on paper towels. Add onion to drippings and cook, stirring, until translucent (about 5 minutes). Remove pan from heat, then transfer half the cooked onion to a large mixing bowl. Add ground beef, egg, reserved rice, salt, and ground pepper to onion in bowl; mix well. Place a spoonful of meat mixture on each cabbage leaf, positioning it on the lower center third of the stem end of the leaf. Fold stem end over meat filling to cover, fold in sides, then roll up to form a secure packet. Set cabbage rolls aside. Place ribs in Dutch oven with the remaining onion. Add water to cover and bring to a simmer. Cover and simmer 30 minutes. Add paprika, tomato, green pepper, sauerkraut, potato, apple, lemon zest, and bay leaves; return to a simmer.Add cabbage rolls to pan, seam side down. Bring to a boil, cover, reduce heat, and simmer until rolls are cooked through and ribs are tender (1 to 1 1/2 hours).

NOTE:
To serve, arrange sauerkraut on a large platter. Place ribs, cabbage rolls, and reserved bacon slices on top.

Yield: 6 servings.

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