Hungarian Stuffed Sauerkraut

Recipe by bagiem
READY IN: 2hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Squeeze out all excess liquid from sauerkraut into sink from and place in a bowl.
  • Cook the rice (you should end up with about three cups).
  • Put ground meat into another large bowl - you will need the space!
  • In a large deep saucepan, in which you will be cooking the meal; braise the onion in plenty of oil, so it won't burn - until glassy.
  • When done, pour off the oil, using spatula to keep onion in saucepan.
  • Divide the cooked onions, leaving one half in saucepan
  • Place the other half on the meat.
  • Turn off the heat and put in plenty of paprika and the tomato sauce on onion left in pan.
  • Pour in some water, just as much so the mixture gets creamy.
  • Let cool a little, then pour on sauerkraut and mix together.
  • Take the bowl with the meat and onion.
  • Make a well in the middle of the meat mixture, add the egg and mix together with your hands.
  • Mix in cooked rice.
  • Add paprika for nice red color, salt and pepper to taste and marjoram.
  • Knead until smooth.
  • Make sure to taste while you are working with it. This meal should be quite spicy! But not TOO spicy!
  • Place one third of the sauerkraut mixture into your sausepan and place half of the speck/ham/lean bacon on top.
  • Make meatballs about the size of a kiwi - don't need to make them hard.
  • Place in the pan, next to each other to make a "meatball layer".
  • Put a second layer of sauerkraut mixture on top of it, then another layer of meatballs.
  • Top it with the remaining sauerkraut.
  • Place other half of speck on top.
  • You must completely cover the meat layers with sauerkraut leaving no holes.
  • Pour in water only until you can see it appear on the side - to about 3/4 of the pan.
  • Cover, and cook on low heat. Do not stir!
  • Occasionally lift pan up and move back and forth sideways, like you were steering your car.
  • It is done when sauerkraut is so soft it melts in your mouth. You don't need to taste the meat, because it cooks sooner than the sauerkraut, so it is 100% done if your sauerkraut is cooked.
  • Serve with sour cream.
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