RFCJ RECIPE ARCHIVE
Posted by : Miriam Podcameni Posvolsky Stuffed Cabbage & Sauerkraut, Miriam's - meat
1 cabbage 1 lb beef 3 onions 4 tomatoes peeled, seeded and chopped OR 1 can tomatoes 2 cloves garlic 1 tsp dry thyme 2 Tbsp paprika 1 Tbsp caraway seeds 2 Tbsp oil 1 cup sauerkraut salt and pepper -- to taste 1/4 cup rice -- uncooked 1 Tbsp sugar 1/4 cup dry white wine Blanch cabbage in boiling water. Drain. Separate 12 leaves. Save rest for soup Grind beef in food processor along with 1 onion, 1 clove garlic. Transfer to a bowl and add salt, pepper, thyme,1 T paprika and rice. Stir to combine. Set aside Chop rest of onions and mince the other clove garlic. Cook onion and garlic in oil until onion is soft. Stir in tomatoes and cook until almost a paste. Stir in sugar. Meanwhile place 2 Tbs filling in one side of cabbage leaf and roll leaf up tucking sides in. Add paprika,salt, pepper and caraway to sauce. Put half the sauerkraut in the pan. Place rolls in pan on top of sauerkraut. Add wine. Top it with the rest of the sauerkraut. Simmer 1 1/2 hour adding a little water when sauce starts to get dry. Archivist's note: The garlic and paprika suggest the Romanian style of preparing the dish. However, ingredients like white wine and sauerkraut aren't typically Romanian.
