Stuffed Cabbage Hungarian Style

• 1 large can sauerkraut
• 1 large head cabbage
• 2 lb. ground pork
• 2/3 c. rice (uncooked)
• 1 Tbsp. parsley
• 1 egg
• 2/3 c. milk
• 1/2 c. finely chopped onion
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 or 2 cans tomato soup
• 1 or 2 cans water
• 1 bay leaf
• 4 cloves

1. Core to free leaves of large head of cabbage.
2. Fill cavity with salt.
3. Cover with boiling water and parboil 5 minutes or until soft.
4. Drain and trim thick center vein of each leaf. Combine ground pork, rice, parsley, egg, milk, onion, salt and pepper.
5. Place heaping spoonful on each cabbage leaf and roll up; tuck in sides.
6. Alternate layers of cabbage rolls and sauerkraut in a large kettle.
7. Cover with soup and water.
8. Add bay leaf and cloves.
9. Cover and simmer for 2 to 3 hours.
10. Add more water as needed.
11. Ideal for all day crock-pot cooking, also.

sauerkraut, head cabbage, ground pork, rice, parsley, egg, milk, onion, salt, pepper, tomato soup, water, bay leaf, cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=297191 (may not work)