Hungarian Stuffed Cabbage Leaves

• 1 green cabbage
• 1/4 c. butter
• 2 tsp. vegetable seasoning salt
• 2 cloves garlic, diced
• 3/4 lb. ground pork
• 3/4 lb. ground beef
• 1 c. brown rice, uncooked
• 1/8 tsp. sea salt
• 1 onion, diced
• 1 pinch cayenne
• 1 (8 oz.) can tomato paste
• 1 pt. sour cream
• 1 (12 oz.) can sauerkraut

1. Core cabbage and put in boiling water.
2. As leaves become wilted, peel them off and place on paper towels to dry.
3. Trim out center vein of each leaf.
4. Saute onion and garlic in butter.
5. Add meat, rice, seasonings and stir together.
6. Simmer 20 minutes. Place a tablespoon of this filling on each cabbage leaf and roll up leaf.
7. Place in a pot in layers.
8. Cover filled cabbage leaves 2/3 with water.
9. Stir together tomato paste, sour cream and sauerkraut.
10. Spoon this over top.
11. Cover and cook on simmer for 1 hour or until rice is tender.

green cabbage, butter, vegetable seasoning salt, garlic, ground pork, ground beef, brown rice, salt, onion, cayenne, tomato paste, sour cream, sauerkraut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=495851 (may not work)