Pascha Recipes
Hungarian Stuffed Cabbage for Easter
Ingredients
Sauce
- 1 (32 ounce) can sauerkraut, washed
- 1 (29 ounce) can peeled tomatoes, crush with the juice
- 1 can tomato soup
- Brown sugar, to taste
- Kielbasi, sliced
- 1 package stuffed cabbage, cabbage rolls pulled apart (if frozen)
Cabbage Rolls
- About 5 pounds ground pork
- 3 medium heads cabbage
- 2 1/2 cups white rice, cooked according to directions on box
- 4 onions, diced, fried until very brown
- 3 or 4 cloves fresh minced garlic
- Salt and pepper
Instructions
Sauce
- Mix the tomatoes, soup and sugar. Taste for sweetness. Place 1/2 of squeezed out kraut on bottom of pot, or baking dish. Place cabbage rolls and sliced kielbasi over kraut. Top with remaining 1/2 of squeezed kraut. Pour sauce over. You may have to add some water to gently cover.
- Cook on stove 2 hours on low to medium or bake at 400 degrees F for about 2 hours.
- Serve with sour cream.
Cabbage Rolls
- Core and steam for about 20 to 25 minutes. Gently pull apart leaves. Slice off thick core end.
- Mix pork, rice, onions, garlic, and seasonings. Add some water if too dry. Roll in cabbage leaf, tucking in both ends.