Sunday, May 25, 2014

Hungarian (Swabian) Cabbage Rolls

Rinse the neck bone truly.
In a large pot bring enough water to a boil so that the entire smoked neck bone will be immersed. Boil for approximately 60 minutes or until the meat are starting to pull away from bone. Remove from the water and let cool. Once cooled off, carefully remove the meat from the bones, and dice the meet.
Chop up the small cabbage and place with the cabbage leaves in pot you cooked the neck bone. Bring to a boil so while the entire cabbage emerged, and cook for 5 minutes, remove from the pot and set aside to cool.
Place all the meat in a large bowl. Along with onion, garlic, rice mixture, add thyme, salt, pepper, hot pepper, peppercorns, parsley, egg, parsnip, and bay leaves, mixing at thoroughly and set aside.
Mix half the chopped cabbage with half of the sauerkraut and place some in the bottom of the Dutch oven.
In a saucepan, cook bacon until crisp. Drain on paper towels. In drippings, sauté onion and garlic until tender. Add bacon and the onion mixture to meat mixture, mix well.
Place about 1/2 cup of meat mixture on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, and then flip the left side, to create a neat little roll.
Place 3 strips bacon across sauerkraut and cover with a layer of stuffed cabbages. Add another layer of sauerkraut, bacon strips and stuffed cabbage. Then top with remaining sauerkraut and cabbage mix.
Pre heat the oven to 375 degrees
Place Dutch oven over high heat and bring to a boil, lower heat to medium-low, cover and simmer about 25 minutes. Pour sauerkraut juice-water mixture over all and transfer to the oven.
Cook for 1 1/2 hours, and finally add the sliced tomatoes, cover and cook another 35 minutes.
Remove lid and continue cooking another 15 minutes.
When ready remove the bay- leaves, and serve with a tablespoon of sour cream on baked potato or rice.

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