Stuffed Cabbage Rolls Recipe
2 tbsp. freshly lard -or-
3 cloves garlic, crushed
medium yellow onion, finely chopped
cup seeded and finely chopped anaheim,
1/2 cup long-grain
2-1/2 cups chicken stock
tbsp. Hungarian paprika
freshly ground pepper, to taste
large head cabbage
1 (24 oz.) jar
1 lb. finely
1/2 lb. smoked
pork butt, sliced
gravy (see below)
Saute the garlic, onion and peppers in
the lard or oil until tender. Add the
rice, 1 cup of chicken stock, paprika,
salt and pepper. Cover and simmer for 10
minutes. Set aside and allow to cool.
Core the cabbage and carefully pull the
leaves off, keeping them as whole as
Blanch the leaves in a
large pot of salted water until pliable,
about 2 minutes. Drain and allow to
cool. This should be done in a couple of
batches. Cut out the tough white base of
each leaf. In a Dutch oven, spread 2
cups of the drained sauerkraut in the
bottom of the pot; set aside.
a large bowl, combine the ground pork
with the cooled rice mixture, egg, salt
and pepper. Mix very well. Spread out a
cabbage leaf on the countertop and roll
up into a cylinder, folding in the sides
as you roll.
Continue with the
rest of the leaves; it may be necessary
to piece together a couple of leaves to
make a nice roll. Arrange the rolls on
the bed of sauerkraut in the pot. Place
the pork slices atop the rolls and
spread the remaining 1 cup of sauerkraut
over all. Pour in the remaining 1-1/2
cups of chicken stock. It should just
cover the cabbage rolls. If not, add
more stock. Bring to a simmer and cook
for 1 hour, 15 minutes.
may be served with the paprika gravy
(see below) on the side.
Paprika Gravy Recipe
1 tablespoon lard,
freshly -or- oil
Hungarian paprika, or more to taste
garlic clove, peeled, chopped
anaheim green peppers, seeded, chopped
1 cup cubanelle peppers, chopped
1 cup yellow onion, peeled, chopped
1/2 cup tomatoes, ripe, chopped
teaspoon chicken base
6 cups beef
salt and freshly ground pepper,
1 cup sour cream
Heat a 5 qt. heavy stove-top casserole
and add the lard and paprika.
Cook over medium heat for a moment and
then add the garlic, green pepper,
onion, and tomatoes. Simmer for a few
minutes until all is tender. Add the
chicken base and Beef Stock, along with
the salt and pepper. Cover and simmer
for 30 minutes.
In a metal bowl,
mix the sour cream and flour together.
Mix it well with a wire whip as you do
not want lumps. Add a cup of the gravy.
Remove and strain the gravy; discard the
solids, or lumps, if you have any.
Makes 7 cups