Hungarian Cabbage Rolls
1 head (about 2 1/4 pounds)cabbage
1/4 cup butter or magarine, divided
2largeonions,chopped
1 1/2 teaspoons ground allspice
1pound ground lean beef
1cupcookedbarleyor rice
1 large egg
2 tablespoons all purpose flour
Salt and pepper
1 16-ounce can Steinfeld's Sauerkraut drained
2 8-ounce cans tomato sauce
1/4 cup firmlypacked brown sugar
Core cabbage and immerse in boiling water in a 6 to 8 quart pan; boil until leaves are flexible enough to pull from pull from head; drain and cool. Remove 12 large leaves. Shred rest of cabbage head. In pan, melt 2 tablespoons butter on medium high heat, then stir onions until limp with allspice. Mix in beef, barley or rice, egg, flour, and salt and pepper to taste. Put 1/4 cup meat
mixture on each leaf; roll to enclose. Stir shredded cabbage in pan on medium high heat in the remaining butter until lightly browned. Add Sauerkraut, tomato sauce, and sugar. Pour into 9 by 13 inch pan; top with cabbage rolls. Cover; bake at 350 degrees until meat is no longer pink in cent (cut to test), about 1 1/2 hours. Serves 6
Sunset magazine