Töltött káposzta

Stuffed Cabbage

from:http://www.geocities.com/hungarianrecipes/stuffed_cabbage__toltott_kaposzt.htm

Toltott Kaposzta

1 head green cabbage
1 Lbs ground pork
1/2 Lb smoked pork butt
3/4 cup chopped green pepper
1 onion diced
salt and pepper to taste
2 Tbs paprika
1/2 cup long grain rice
2 Lbs sauerkraut bag or jar drained
2 Tbs lard or oil
1 egg
2 cups water or chicken stock
1 or 2 cloves garlic chopped


In large pot, boil whole cabbage for 45
minutes. Drain and let cool. Pull apart
gently leaf by leaf. You can also tear leaves
off head and cook them a few at at time.
In medium pot add salt and rice. Boil for
10 minutes. Drain and rinse with cold water.
In large bowl, add ground pork, rice, onion,
salt and pepper to taste, and paprika. Mix well.
Roll pork mixture into small balls and center on
cabbage leaf. From end to end, roll cabbage around
pork ball. Insert ends of leaf into pork ball
with thumb to make cabbage leaf stay wrapped.
Set aside. Drain juice from sauerkraut and put
sauerkraut in large pot. Cut up any left-over
cabbage into strips, and add. Add cabbage rolls
to pot and enough water to cover cabbage rolls.
Simmer covered for 2 1/2- 3 hours. Serve with
paprika gravy.



Hungarian Paprika Gravy

1 Tbs lard
1 1/2 Tbs Paprika or more
1 clove garlic chopped
1 cup chopped anaheim peppers or
1 cup chopped poblano peppers
1 cup chopped onion
1/2 cup chopped tomato
1 tsp chicken base
6 cups beef stock
1 cup sour cream
1/4 cup flour

Sauté the garlic, green pepper, onion and
tomatoes in large pot. Simmer for a few minutes.
Add the chicken base and beef stock along
with salt and pepper to taste. Cook and simmer
for 30 minutes. In a metal bowl, mix the sour
cream and flour together. Add a cup of the gravy
from the pot and quickly stir it into the cream
and flour with a whisk. Remove the gravy from
the heat and stir in the cream mixture, whipping
it well. return to the heat and simmer, stirring
often, for 15 minutes. Strain the gravy and
discard the solids or lumps.