Thursday, May 12, 2016

Tony Curtis' Töltött Káposzta

Tony Curtis' Töltött Káposzta

1 pound ground meat
1 onion, chopped
2 cloves garlic, chopped
1 cup rice
1 1/2 tsps. salt
1/4 tsp. pepper
1 head cabbage
2 tbsps. chicken fat
1 large onion, cut in rings
3/4 can (large) tomato juice
1 cup sauerkraut and juice
1 glass water

Cut out core of cabbage and place cabbage in pot of boiling water. Turn off heat and let stand 10 to 15 minutes to soften leaves. Remove cabbage from water and drain. Put meat in a bowl with next five ingredients and mix thoroughly. Separate cabbage leaves carefully, keeping them whole. Put a leaf on a large plate and shave off rib to thickness of leaf. Put a spoonful of meat mixture on leaf near base and roll up very loosely to permit swelling of rice. In a large pot, fry onions in chicken fat until golden brown. Add tomato juice and sauerkraut and juice. Arrange stuffed cabbage leaves in pot. Pour in water. Cover and simmer over low heat 1 1/2 to 2 hours or until rice is soft. (Makes 18 stuffings--serves 6).

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