Hungarian Stuffed Cabbage Rolls

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 tablespoons freshly rendered lard or 2 tablespoons oil
• 3 garlic cloves, peeled and crushed
• 1 medium yellow onion, finely chopped
• 1 cup anaheim green peppers, seeded and finely chopped or 1 cup cubanelle pepper, chopped but not seeded
• 1/2 cup long-grain rice
• 2 1/2 cups chicken stock
• 1 tablespoon hungarian paprika
• salt & freshly ground black pepper
• 1 head green cabbage
• 1 (24 ounce) jar sauerkraut, drained (about 3 cups)
• 1 lb ground lamb
• 1 egg
• 1/2 lb smoked lamb butt, sliced
• paprika gravy (see recipe in this cookbook)

Recipe

• 1 saute the garlic, onion, and peppers in the lard until tender. add the rice, 1 cup of the chicken stock, the paprika, and salt and pepper. cover and simmer for 10 minutes. set aside and allow to cool.
• 2 core the cabbage and carefully pull the leaves off, keeping them as whole as possible. blanch the leaves in a large pot of salted water until pliable, about 2 minutes; drain and allow to cool. this shold be done in a couple of batches. cut out the tough base of each leaf.
• 3 in a dutch oven spread two cups of the drained sauerkraut in the bottom of the pot; set aside.
• 4 in a large bowl combine the ground lamb 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.