Hungarian Stuffed Sauerkraut Recipes

HUNGARIAN STUFFED CABBAGE

Steps:

• Remove core from head of cabbage. Place in a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from head. Lift out cabbage; remove softened leaves. Return to boiling water to soften more leaves. Repeat until all leaves are removed. Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls; set remaining leaves aside., Spoon half of the sauerkraut into a Dutch oven; set aside. In a bowl, combine the beef, pork, rice, salt, pepper and egg. In a saucepan, cook bacon until crisp. Drain on paper towels. In drippings, saute onion and garlic until tender. Add bacon and half of onion mixture to meat mixture; mix well. , Preheat oven to 325°. Place about 3 tablespoons filling on each cabbage leaf. Roll up, tucking in sides. Place rolls, seam side down, on sauerkraut in Dutch oven. Coarsely chop reserved cabbage leaves; place over rolls. To remaining onion mixture, add paprika, cayenne, tomatoes, caraway seeds, water and remaining sauerkraut. Cook until heated through. Pour over rolls. , Cover and bake for 1 hour 45 minutes. In a small bowl, gradually stir flour into sour cream. Stir in 1 to 2 tablespoons hot cooking liquid; mix well. Spoon over cabbage rolls. Bake, uncovered, until sauce is thickened, 15-20 minutes.

HUNGARIAN STUFFED SAUERKRAUT

Steps:

• Squeeze out all excess liquid from sauerkraut into sink from and place in a bowl.
• Cook the rice (you should end up with about three cups).
• Put ground meat into another large bowl - you will need the space!
• In a large deep saucepan, in which you will be cooking the meal; braise the onion in plenty of oil, so it won't burn - until glassy.
• When done, pour off the oil, using spatula to keep onion in saucepan.
• Divide the cooked onions, leaving one half in saucepan
• Place the other half on the meat.
• Turn off the heat and put in plenty of paprika and the tomato sauce on onion left in pan.
• Pour in some water, just as much so the mixture gets creamy.
• Let cool a little, then pour on sauerkraut and mix together.
• Take the bowl with the meat and onion.
• Make a well in the middle of the meat mixture, add the egg and mix together with your hands.
• Mix in cooked rice.
• Add paprika for nice red color, salt and pepper to taste and marjoram.
• Knead until smooth.
• Make sure to taste while you are working with it. This meal should be quite spicy! But not TOO spicy!
• Place one third of the sauerkraut mixture into your sausepan and place half of the speck/ham/lean bacon on top.
• Make meatballs about the size of a kiwi - don't need to make them hard.
• Place in the pan, next to each other to make a "meatball layer".
• Put a second layer of sauerkraut mixture on top of it, then another layer of meatballs.
• Top it with the remaining sauerkraut.
• Place other half of speck on top.
• You must completely cover the meat layers with sauerkraut leaving no holes.
• Pour in water only until you can see it appear on the side - to about 3/4 of the pan.
• Cover, and cook on low heat. Do not stir!
• Occasionally lift pan up and move back and forth sideways, like you were steering your car.
• It is done when sauerkraut is so soft it melts in your mouth. You don't need to taste the meat, because it cooks sooner than the sauerkraut, so it is 100% done if your sauerkraut is cooked.
• Serve with sour cream.

HUNGARIAN SAUERKRAUT

Steps:

• Drain sauerkraut pressing excess liquid out.
• Rinse sauerkraut once or twice until the flavor is mild.
• Melt bacon in a dutch oven or casserole; when hot add, onion and sweet paprika.
• Saute for about 8 minutes or until onions are soft.
• Add sauerkraut,stock and caraway seeds.
• Cover and simmer slowly for 1 1/2 to 2 hours.
• To thicken sauerkraut, stir 2-3 tablespoons flour into 1 cup of sour cream and add to sauerkraut.
• Simmer for 10 more minutes.
• Season with salt and pepper and a pinch of sugar if necessary.
• If you like to add some sausages or some other"wurst" that would be fine too.
• Add it during the last 1/2 hour of cookin.