Hungarian (Swabian) Cabbage Rolls
1
|
Rinse
the neck
bone
truly.
|
2
|
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.
|
3
|
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.
|
4
|
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.
|
5
|
Mix half
the
chopped
cabbage
with
half of
the
sauerkraut
and
place
some in
the
bottom
of the
Dutch
oven.
|
6
|
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.
|
7
|
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.
|
8
|
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.
|
9
|
Pre heat
the oven
to 375
degrees
|
10
|
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.
|
11
|
Cook for
1 1/2
hours,
and
finally
add the
sliced
tomatoes,
cover
and cook
another
35
minutes.
|
12
|
Remove
lid and
continue
cooking
another
15
minutes.
|
13
|
When
ready
remove
the bay-
leaves,
and
serve
with a
tablespoon
of sour
cream on
baked
potato
or rice.
|
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