Stuffed Cabbage

This classic was my grandmother’s specialty, which we called kappusta in Hungarian. Sadly, she is no longer with us, but now I lovingly carry on her heritage and make this for my family every year. Yield: approximately 20 servings

Directions

Prepare the Cabbage Leaves

1. To soften the leaves, place the head of cabbage in the freezer for at least 24–48 hours, the longer the better.

2. Defrost completely.

3. Remove the outer four to six layers and discard. Carefully separate each of the rest of the leaves, being careful not to rip it.

Prepare the Stuffed Cabbage

1. In a bowl, combine all meat mixture ingredients.

2. Place a small handful of the meat mixture in the center of each cabbage leaf. Fold the sides and roll up.

3. Place in a pan or oven-to-table dish.

4. In a bowl, mix all sauce ingredients. Pour over stuffed cabbage.

5. Cover tightly and bake at 350 degrees Fahrenheit for two hours or 200 degrees Fahrenheit for eight hours for a deeper flavor.

Tips:

If you have extra meat or cabbage, you can crumble it into the sauce to makes it thicker and tastier. I like to make multiple of these in smaller pans and take them out as needed per meal.