GRANDPA HAYDEN'S CABBAGE ROLLS

This is a traditional recipe for Hungarian Style Cabbage Rolls, the one taught to me by Aunt Mary in the 1970's.  It is a big pot full but they freeze up so well. It is also, my husband's all time favorite meal so I make them often.  The SECRET to this recipe is "Taking Your Time". It may seen like a labor of love...IT IS...and that is the way Grandmother did it.  This method will provide you with more flavor and perfect fluffy rice in the center, done to perfection.

Ingredients :

1 large head cabbage

Filling:

1 1/2 cups long grain rice, uncooked

4-5 lbs lean ground beef

2 eggs

2 Tbls Brown Sugar

1 Tbls salt

1 Tbls Red Cayenne Pepper

1 can Rotell Tomato Original w Chilies or Heinz
Chilie Sauce
 1 large onions, diced

8 garlic clove, minced

1/2  lb Smokey Country Bacon, chopped (most breakfast bacon is too mild)

Stewing Sauce:

1 can tomatoe sauce 
2 pint tomato puree
1 can chopped tomatoes
1 quart sauerkraut
1 quart water

Topping

1 carton Sour Cream

Directions:

Place a whole fresh cabbage head in a large pot of water and bring to boil. Reduce heat and simmer for 45 minutes. Remove cabbage from the water and place in a colander to drain. Core the cabbage at the center only.  Delicately remove each leaf and place on the work surface.  

Dice the Smokey Country Bacon small. In separate skillet, lightly brown the Smokey Country Bacon. Let it cool and do no remove fat. 

 Dice garlic and onions, sauté lightly in skillet.

In a bowl, mix place the meat, eggs and flavoring ingredients, including the bacon, garlic, onions, salt, pepper, brown sugar, can of Rotel Tomato and rice… mix well with your hands.

Divide the meat filling into 15 separate balls placing them on your work surface. Now you are ready to roll and stuff the filling into cabbage rolls. Fold the leaves around the meat to roll them into neat little packages.  Place each cabbage roll side by side in layers inside the pot. 

Pour the tomato puree, sauce, sauerkraut and water on top of all rolls.

Cover with lid. Let it come to a slow boil and reduce temperature to simmer for 3-4 hours. Watch the water level as the rice cooks inside, it will soak up the liquid.  This is a good sign that the rice on the interior of the rolls is done and fluffy but add a little bit more water if needed as it cooks down.  Steam is needed to cook the rice inside each cabbage roll.

SERVE:

 Plate up the Cabbage Rolls with some of the Sauerkraut, tomato juice and topped with Sour Cream.   The gravy and sour cream should be served at the table as well.

***********