Hungarian Stuffed Cabbage Rolls

By CathyD

Provided by C. Bretz from an old recipe box! A golden oldie from a newspaper 30 years ago.

Ingredients

• 1 Large head of cabbage
• 1 Large onion, minced
• 2 Tablespoons butter
• 1 1/2 Pounds ground hamburger
• 1 Cup cooked minute rice
• 1 Teaspoon salt
• 1/4 Teaspoon pepper
• 1 Teaspoon paprika
• 2 Cups sauerkraut, rinsed
• 1 Can whole tomatoes
• 2 Links polish sausage, sliced into coins about 1/2 inches each
• 1/2 Pint sour cream

Preparation

Step 1

Core cabbage, immerse in boiling water (salted); boil 2 - 3 minutes. Drain and cool enough to handle. Sauté onion in butter; mix with beef, rice and seasoning until beef is cooked. Remove 1 cabbage leaf at a time, remove large central vein. Place 2 Tablespoons filling on each leaf and roll securely. Spread half of the sauerkraut in the bottom of a deep pot. Set in cabbage rolls, flap side down. Add the sausage, then the remaining sauerkraut, top with whole tomatoes (squished). Carefully add enough hot water to cover cabbage rolls by about 1/2 inch. Simmer over low heat about 1 hour. Spread sour cream on top, cook 5 minutes more. Makes 6 servings.