Hungarian Stuffed Cabbage for Easter

by jerseyjan  3/26/02 5:55:39 pm

The sauce
1 large (32 ounce) can sauerkraut , washed
1 large (29 ounce) can peeled tomatoes, crush with the juice
1 can tomato soup
Brown sugar, to taste
Kielbasi, sliced
Package stuffed cabbage, cabbage rolls pulled apart (if frozen)

Mix the tomatoes, soup and sugar. Taste for sweetness. Place 1/2 of squeezed out kraut on bottom of pot, or baking dish. Place cabbage rolls and sliced kielbasi over kraut. Top with remaining 1/2 of squeezed kraut. Pour sauce over. You may have to add some water to gently cover.

Cook on stove 2 hours on low to medium or bake at 400 for about 2 hours.

Serve with sour cream.

For the cabbage rolls
I use all pork, fine ground, about 5 lbs.
3 medium heads cabbage, cored, and steamed for
    about 20 to 25 minutes. Gently pull apart leaves.
    Slice off thick core end.
2 1/2 cups white rice, cooked according to directions on box
4 onions, diced, fried till very brown
3 or 4 cloves fresh minced garlic
Salt and pepper