Hungarian Cabbage Rolls

Total Time: 4 hrs Preparation Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 heads cabbage
• 4 -5 lbs ground boneless lamb shoulder
• 8 -10 garlic cloves, chopped
• 2 cups uncooked long grain rice
• 2 tablespoons sweet hungarian paprika
• salt
• pepper
• 1 cup hot water
• 4 ham hocks, cut in half
• 32 ounces sauerkraut, rinsed
• 16 ounces sour cream (to garnish)

Recipe

• 1 get out your big turkey roasting pan or other large roasting pan with lid.
• 2 cook both cabbages in boiling water, gently peeling off large outer leaves as they become pliable. continue peeling off leaves until you have at least 25. remove cabbage from pots and cool. core when cool, and save the rest.
• 3 in a large mixing bowl, combine ground lamb (note: the reason for using a ground shoulder roast is because you want more fat than in normally found in ground lamb, but if already ground lamb is your only option, go ahead and use it, but mix in about 1/2 cup crisco or other solid shortening with lamb).
• 4 so, combine lamb, garlic, uncooked rice, and paprika. add enough hot water to make mixture workable, but not mushy.
• 5 now for your cabbage leaves, lay spine side up on cutting board, and with very sharp knife, trim the spine to make it thinner. start at the top, in the leaf, and trim very gently until you get to the bottom where you can trim more deeply, to get a uniform thickness. be careful not to puncture leaf or trim too deeply. this step makes the leaves so much easier to roll. flip leaves over so that the “cupâ€? side is up.
• 6 once your leaves are ready to roll, place a good 1/2 cup of lamb mixture in your hand and shape into an oblong roll, about 1-1/2 inch thick and 3-4 inches long. place this in center of cabbage leaf and make the roll, folding bottom up, then sides in, then roll to top. (kinda like a burrito) continue till all filling and leaves are used.
• 7 coarsely chop your remaining cabbage.
• 8 preheat oven to 350.
• 9 in bottom of roasting pan, place chopped cabbage and sauerkraut and mix together well. lay your ham hocks all around, evenly distributed, and kinda poke them down into kraut and cabbage mixture.
• 10 now you place your cabbage rolls on top of all. stagger placement so that the rolls aren’t directly on top of one another.
• 11 pour hot water over the whole thing, just to barely cover.
• 12 put cover on roaster and bake at 350 for 2-1/2 to 3 hours until your rolls are quite firm.
• 13 to serve, place some kraut cabbage mixture on plate, top with cabbage rolls, usually about 3 per serving, and top with sour cream to taste.
• 14 note: you may want to have a 3rd head of cabbage on hand, just in case you can’t get enough leaves off of two to use all your filling.