DESERT SPOON RECIPES

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HUNGARIAN STUFFED CABBAGE RECIPE: HOW TO MAKE IT



Hungarian Stuffed Cabbage Recipe: How to Make It image

European immigrants brought their favorite stuffed cabbage recipes to the New World in the late 19th century. This Hungarian cabbage rolls recipe is one of my favorites.—Katherine Stefanovich, Desert Hot Springs, California

Provided by Taste of Home

Categories     Dinner

Total Time 02 hours 20 minutes

Prep Time 20 minutes

Cook Time 02 hours 00 minutes

Yield 4 servings.

Number Of Ingredients 18

1 medium head cabbage
1 can (28 ounces) sauerkraut, divided
1/2 pound ground beef
1/2 pound ground pork
1/2 cup long grain rice, cooked
1 teaspoon salt
1/2 teaspoon pepper
1 large egg
2 bacon strips, diced
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon Hungarian paprika
1/4 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon caraway seeds
2 cups water
2 tablespoons all-purpose flour
1 cup sour cream

Steps:

  • Remove core from head of cabbage. Place in a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from head. Lift out cabbage; remove softened leaves. Return to boiling water to soften more leaves. Repeat until all leaves are removed. Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls; set remaining leaves aside., Spoon half of the sauerkraut into a Dutch oven; set aside. In a bowl, combine the beef, pork, rice, salt, pepper and egg. In a saucepan, cook bacon until crisp. Drain on paper towels. In drippings, saute onion and garlic until tender. Add bacon and half of onion mixture to meat mixture; mix well. , Preheat oven to 325°. Place about 3 tablespoons filling on each cabbage leaf. Roll up, tucking in sides. Place rolls, seam side down, on sauerkraut in Dutch oven. Coarsely chop reserved cabbage leaves; place over rolls. To remaining onion mixture, add paprika, cayenne, tomatoes, caraway seeds, water and remaining sauerkraut. Cook until heated through. Pour over rolls. , Cover and bake for 1 hour 45 minutes. In a small bowl, gradually stir flour into sour cream. Stir in 1 to 2 tablespoons hot cooking liquid; mix well. Spoon over cabbage rolls. Bake, uncovered, until sauce is thickened, 15-20 minutes.

Nutrition Facts : Calories 622 calories, FatContent 35g fat (15g saturated fat), CholesterolContent 143mg cholesterol, SodiumContent 2273mg sodium, CarbohydrateContent 47g carbohydrate (13g sugars, FiberContent 11g fiber), ProteinContent 32g protein.

HOMEMADE HOBNOBS | BBC GOOD FOOD



Homemade hobnobs | BBC Good Food image

I have tried and tasted so many hobnob recipes and have never been satisfied with the results, so I decided it was time to recreate my own. I have experimented so many times, changing ingredients/method, never giving up. I hope you enjoy these as much as I do.

Provided by Shazzabella Cee

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield Makes 16

Steps:

  • Preheat the oven to 180°C/160°C fan. Line two large baking sheets with parchment paper.
  • Beat together the butter and sugar until light and fluffy. Add syrup and mix well.
  • Combine the flour, oats and bicarbonate of soda in a separate bowl. Add to the wet mixture a bit at a time, ensuring you mix well to incorporate all the ingredients together. It should be crumbly at this stage.
  • Place a 6.5cm cookie cutter onto one of the baking sheets, using a desert spoon, place a spoonful of the mixture into the cookie cutter and compress down as much as you can. Repeat until mixture is all used up.
  • Bake in the oven for10 minutes or until golden brown. Allow to cool completely on the baking sheets.

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