Grandma Katz Stuffed Cabbage
- Cabbage stuffing
- 2 pounds fresh Hungarian Kielbasa, removed from casing (you must use a fresh sausage and not a smoked hard one)
- 1 1/2 cups cooked white rice
- 1 medium onion diced
- 1 egg lightly beaten
- 16 large cabbage leaves ( no holes please)
- Sauerkraut layer
- 3 pounds fresh sauerkraut, rinsed in cold water and drained
- 2 green and red peppers, cut into strips
- 1 Medium onion, halved and sliced thin
- 2 tablespoons tomato paste
- 1 1/2 cups white wine, I use Sauvignon Blanc
- 2 bay leaves
- 1 28 oz can of whole tomatoes with liquid
- 1 pound Some form of smoked pork...pork ribs, knuckles, hocks, etc. (ask your butcher to saw them into small pieces for you)
- Start by picking through the cabbage leaves and selecting the largest and the most perfect ones. Cut about a 2 inch section of the hard core from each stem and parboil the cabbage leaves in salted water for 5 minutes. Drain and pat dry. Set aside for now.
- Prepare the stuffing by mixing the sausage, rice, onion and eggs together. ( I use my hands here.)
- Now if you can't find a good quality Hungarian Kielbasa or Eastern European style sausage, you can use 2 lbs of fatty ground pork, 1 tb each of kosher salt and ground pepper, 1 tb each of sweet and sharp paprika, 4 cloves of garlic finely minced.
- Make your sauerkraut layer by mixing together the drained sauerkraut, green and red pepper, onions, tomato paste, tomatoes, wine and pork. I use my hands to mix and break up the whole tomatoes.
- Using about 2 - 3 heaping tb of stuffing, add to lower third of each cabbage leave at the stem end. Fold up from the bottom, then two sides, then top over and place on a plate seam side down.
- When all cabbage are stuffed, make a layer of 1/2 of the sauerkraut mixture in a large casserole with 1 bay leaf. Add a layer of all cabbage rolls then top with the remaining sauerkraut layer and the 2nd bay leaf. (if you have any stuffing left over, i make small meatballs and add on top of the sauerkraut)
- Cover with a circular piece of wax or parchment paper, bring to a simmer on the stove, then place in a 300 degree oven for 2 hours. After 1 1/2 hours remove cover and check ...if too much liquid has formed, leave cover off the for the remaining 1/2 hour.
cabbage, kielbasa, white rice, onion, egg, cabbage, layer, fresh sauerkraut, green, onion, tomato paste, white wine, bay leaves, tomatoes, pork
Taken from food52.com/recipes/25574-grandma-katz-stuffed-cabbage (may not work)