Hungarian
Stuffed Cabbage
Ethel Quarnstrom & Emma Weiss, Hungary
Preparation time: about 1-1/4 hours
Water
2 medium-sized heads cabbage
Vegetable shortening
2 pounds onion, chopped
2-1/2 to 3 pounds ground beef
1-1/2 cups long grain rice
Salt and pepper, to taste
1 46-ounce can tomato juice
Trim and core cabbage. In large pot, bring
water to boil. Add cabbage heads. Lower heat to simmer 15 minutes
on each side until cabbage is softened. Carefully detach leaves.
Meanwhile sauté onions. Put beef in large bowl, add sautéed
onion, rice, and seasonings. Stuff cabbage leaves with this mixture.
Roll leaves loosely. Put in large roaster, cover with chopped
leftover cabbage and the onion. Pour on the tomato juice. Cover
and cook slowly at 350°F about 1 to 1-1/4 hours.
Serves 12.
