a true Hungarian meal-----
HUNGARIAN STUFFED CABBAGE
HUNGARIAN STUFFED BELL PEPPERS
Steam 1 head of cabbage for 10 minutes. Take several leaves off cabbage, one at a time.
Mix uncooked ground beef, rice, salt, pepper, paprika (Season to taste.), and egg. Make into balls, then wrap each ball in a cabbage leaf (or, insert each ball into a hollowed out bell pepper). Fasten with toothpicks.
Take 1 can of sauerkraut and rinse salt out in cold water. Place sauerkraut in a 3 quart sauce pan. Cover with water. Add 1/2 can (about 1 quart) of tomato juice. Cut up the remainder of the cabbage that was left over from making the cabbage balls. Bring mixture of sauerkraut, water, tomato juice, and cabbage to a boil. Add cabbage balls. Cook approximately 1 hour.
In a 1 quart sauce pan (a small pan), melt 2 rounded tablespoons of vegetable shortening. Add about 3 rounded tablespoons of flour. Stir. Add paprika--just for color, or for taste--best is Hungarian paprika. Add enough tomato juice to thicken. As soon as it thickens turn off stove.
Stir thickening into cabbage-ground beef-rice mixture that has been cooked for one hour. Blend in and simmer for 5 minutes.
Now it is ready to eat!!!!
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