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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Steam cabbage until leaves soft enough to be folded. (you will have to resteam as you get into center of head). | 2. Mix together beef, pork, chopped up tomatoes, rice and salt & pepper. | 3. Separate cabbage leaves, then taking a small handful of meat mixture, roll it in each cabbage leaf, tucking in ends. Continue until all meat mixture is used. | 4. Spread one can of sauerkraut in the bottom of a large pot. Layer rolls of cabbage on top of sauerkraut, spread the second can of sauerkraut on top of rolls. Pour reserved tomato juice over top of all rolls. Cook over very low heat for 5 to 6 hours, until done. I get two layers in a traditional Dutch Oven. | 5. *I used to get about half to three quarters cup of juice from the tomatoes, but now I only get about a quarter cup of juice or less. So add a little tomato juice if necessary. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
head cabbage	1			-	-	-	-
chuck	1	lb	ground	634.6681	1.4053	95.7896	27.5174
pork	1	lb	ground	1705.536	0.0	63.0958	159.0775
sauerkraut	2	cans		80.8996	18.2237	3.8747	0.5961
tomato	1	can	drained	62.068999999999996	13.7631	3.2384	0.5397
rice	1/2	cup		339.475	70.5312	6.9745	2.96
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.