Some Like it Hot: Tony Curtis' Stuffed Cabbage (Töltött Káposzta)

adapted from this recipe

Serves 6-8

1 head Cabbage, medium-sized

1 pound Ground beef

1 medium Onion, finely chopped

1 Clove Garlic, minced

1 cup Rice, uncooked

1 1/2 teaspoons Salt

1/2 teaspoon Pepper

1/2 teaspoon Sweet Paprika

1 large Egg

2 tablespoons Chicken fat or Canola oil

1 large Onion, cut in rings

1 cup Sauerkraut & juice

1 teaspoon Brown Sugar

2 cups Tomato juice, sauce, or puree

1/2 cup Water

Sour Cream, optional

In a large stockpot, enough to fit the whole cabbage, boil water. Meanwhile, core the cabbage making a hole about 2 inches deep and about 2 inches wide.

Have a large colander ready to put cabbage leaves in. Carefully, put the cabbage in the boiling water and kind of gently stir it around to start loosening leaves. They will come off on their own. Let them swim in the water for a minute or two until softened, then remove and put in colander. Continue till almost done with the leaves. Then wash in cold water. Then use a knife to trim the spines so that they're flush with the leaves.

Mix thoroughly, ground beef, medium-sized onion, garlic, rice, salt, pepper, paprika and egg.

Using two leaves (one large, one small), stuff with a handful of the meat-rice mixture, roll very tightly along the spine (so spine is in the center of the roll), and make sure you fold in the ends as you roll, tucking them in with your fingers. You might want to stick a toothpick in the rolls to keep them from opening (don't forget to take the toothpicks out when serving!)

Heat oil in a Dutch oven fry onion rings in fat until golden brown. Add tomato juice or puree, brown sugar and sauerkraut.(I used tomato puree I made from Romas I grew in the garden.) Arrange cabbage rolls in Dutch oven. Pour water over rolls. Bring to boil, then lower and cover. Simmer over low heat for 1-1/2 hours, or until rice is soft.

Serve with a dollop of sour cream (optional).

*** FOR NON-MEAT EATERS ***

Since I served this at a dinner party and one person was a non-meat eater, I came up with a quick fish version. Use a 6-ounce piece of tilapia (or any firm fish) and cut it into 1" cubes, add some salt, pepper & paprika, and wrap in cabbage leaves as above. Cook in tomato puree/sauerkraut for about 15-20 minutes until done, and serve with rice on the side. My friend loved it, so I hope you will too.

Found at: http://chef-du-cinema.blogspot.com/2010/10/tv-bites-some-like-it-hot.html

All original content © Copyright 2010-11 by Ron Deutsch. Permission required for any republishing.