Hungarian Pups

Hungarian Pups

The addition of sauerkraut, I believe, makes this different and more delicious than most cabbage rolls. I remember it from my childhood in the 1920s, and I still get requests to make it today. If there’s any left over, it picks up flavor by being reheated.

Recipe

• 1 1/2 pounds lean ground pork (ground beef or half beef and half pork may be substituted)
• 1 cup uncooked rice
• 1 large onion
• Salt
• Pepper
• Cabbage leaves
• 1 quart tomatoes
• 1 quart sauerkraut

Mix together pork, rice, onion, salt, and pepper in a bowl. Set aside. Separate leaves of cabbage and pour boiling water over each to wilt. Form small “pups” of meat mixture and wrap in leaves. Lay in kettle. Pour tomatoes and sauerkraut over pups. Add enough water to barely cover. Cook over low heat for 1 1/2 hours.

Tips From Our Test Kitchen: Try alternating green and red cabbage leaves for a nice twist on an old favorite. Be sure to use a lot of boiling water to soften cabbage leaves, or they will be too stiff to roll. Do not put green and red cabbage leaves in the same water, as the red turns the water blue and colors green leaves. If you prefer a spicy version, use sausage instead of pork or add your favorite spices to the ground pork. Serves 4 to 6.

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