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Kapusta (Hungarian Stuffed Cabbage)
Kapusta (Hungarian Stuffed Cabbage)
  • 1 large head green cabbage, cored
  • 1 large onion, finely chopped
  • 1 stalk celery, finely chopped
  • 4 oz. can mushrooms (cut up any large pieces)
  • 1 large clove garlic, minced
  • 3 c. vegetable broth (or 3 c. water and 2 tbsp. chicken-style seasoning)
  • 1 tbsp. Bakon Seasoning
  • 1/2 tsp. salt, or to taste
  • 1 c. quick-cooking brown rice
  • 1/2 c. bulgur wheat
  • 2 tbsp. chopped fresh parsley
  • 1 jar sauerkraut (about 1 pound)
  • 46 oz. can V-8 or tomato juice

Stuffed cabbage is a much-loved main dish for special occasions in many European countries.

  1. In a large pot, bring 1 inch of water to a boil. Place cabbage in water, cored side down. Boil about 5 minutes, then begin removing on outer leaf or two at a time as they soften until all but smallest leaves are removed. Leaves should be limp enough to roll. When leaves have cooled sufficiently to handle, carve off as much tough ridge as you can from center of leaves, cutting flush with leaf. Set aside to fill.
  2. In a large saucepan, simmer onion, celery, mushrooms and garlic in a little of the broth for 5 minutes. Stir in remainder of broth, Bakon Seasoning, salt, rice and wheat. Cover and cook until liquid has absorbed, about 30-40 minutes. Fluff with fork, stir in parsley and adjust for salt.
  3. Meanwhile drain sauerkraut in colander and rinse to remove salt. Shred small inner leaves of cabbage and mix with sauerkraut. Line a large kettle with a thin layer of sauerkraut
  4. Place about 1/4 cup rice mixture on each leaf. Roll, folding in sides, and place stuffed leaf seam side down on sauerkraut layer in kettle. Repeat cabbage rolls and sauerkraut in layers. Pour V-8 juice over all until almost covered. Cover kettle and simmer about 1 hour.

Serves 12

NOTE: You may use a large covered casserole and bake rolls in oven.