Credit: Kathy

From: wizard To: Zoltan H. Subject: Recipe Date: Sunday, June 06, 1999 4:51 PM

"...I hope you enjoy this recipe. I have requests for it all the time, making it in volume for bridal showers and weddings. (Which I have not done in quite some time)
People have actually fought over the left over LOL (I hope my Hungarian is right)..."

Ingredients:

1 tbs. butter or margarine 1 med. to large head of cabbage 1/2 lb. of ground round beef 1/2 lb. of ground pork 1 cup regular rice 1 med. onion Salt Pepper Hungarian Paprika 1 large can or bottle of tomato juice water (optional) 2 large red or green peppers with the tops and seeds removed

Preparation:

The cabbage must be prepared before rolling.
To prepare: In large pot boil water for steaming and add the WHOLE head of cabbage.
Cover pot. (You can remove the core of the cabbage before steaming if you prefer)
As leaves soften, remove them, one at a time.
DO NOT over soften, check for tenderness every few minutes.
The leaves must be soft enough to work with. As the leaves are removed, place them on a flat plate for cooling.
After the cabbage is done, prepare the meat mixture.

Meat Mixture:

Dice onion and sauté in butter or margarine, add rice to brown.
Add salt, pepper and paprika to taste.
(Since this is the first time writing out a recipe, and never measuring I can only estimate about much seasoning to use)
Approximately: 1/4 to 1/2 tbs. salt and pepper each At least: 1/2 tbs. of paprika or more.
Please adjust to your own diet or taste.
Add this mixture to the ground round and ground pork (this mixture will be warm)
Add 1/4 cup tomato juice (keeps meat moist) Mix thoroughly with hands.
If you choose to add stuffed peppers, add them to the pot first if possible
Fill the empty peppers with the rice mixture, leaving at least 1/8 inch empty at the top for expansion.

Finishing Touch:

Now you are ready to roll the cabbage.
Start with the largest leaves Use a sharp knife to thin the leaf vein.
DO NOT remove the vein, just thin it out.
Put approximately 1 tbs. or more (depending on the size of the leaf) of the meat and rice mixture on a cabbage leaf near the vein and roll.
Now you have 2 choices here: 1.
Turn in each side of the leaf as you are rolling 2.
Roll completely then push each end in with your finger to seal the roll
Place this cabbage roll in a large pot.
Try to keep the larger rolls on the bottom.
Continue in this fashion until there are no more usable leaves.
Fill the pot about 3/4 to the top of the rolls with tomato juice, then add water to cover the rolls.
What ever cabbage is left over can be cut up and placed into the pot, so there is no waste.
Simmer, partially covered for 1 1/2 to 2 hours - when rice is done you are ready to eat.
If there is any meat mixture left over, this can be frozen to use at a later date.

Good Appetite!