HUNGARIAN STUFFED CABBAGE ROLLS 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.

CABBAGE ROLLS - REAL HUNGARIAN STYLE RECIPE - FOOD.COM



Cabbage Rolls - Real Hungarian Style Recipe - Food.com image

I've eaten at Tony Packos in Toledo Ohio many times over the years and I can only wish that they'd use this recipe for their cabbage rolls. One year, after Christmas, my boss brought in some of these cabbage rolls leftovers from a family dinner and they were so fantastic that I kept bugging him until his wife very kindly wrote out the recipe for me. He is Hungarian and his wife is Polish so you can see that there is a lot of quality cooking in their genes. Everyone who has eaten these has begged for the recipe and if you make these I promise that you will love them and your friends will offer to detail your car to get the recipe. Ok, maybe that's a bit of hyperbole but these are so good that I've stopped looking for cabbage roll recipes. I freeze the leftovers in Seal-a-Meal bags and they keep for months (2 or 3 months is as long as I've been able to keep them before finishing them off). It's great being able to drop the bags in boiling water and having a meal as good as this in 30 minutes. This recipe is exactly as I got it and it comes out perfectly if you cut it in half, which is usually the way that I do it. (If I pack too many goodies in my freezer, I can't fit in my ice cream maker). The juice from this dish is terrific over mashed potatoes and the optional sausage really turns out great after simmering in the roasting pan.

Total Time 3 hours

Prep Time 0S

Cook Time 3 hours

Yield 28 cabbage rolls

Number Of Ingredients 21

2 heads cabbage
2 cups long grain rice, scalded
2 lbs lean ground beef
1 lb fresh lean pork sausage
2 small onions, minced
4 eggs, beaten
1 cup water
4 teaspoons salt
2 teaspoons fresh ground black pepper
2 teaspoons paprika
1 garlic clove, minced
2 quarts sauerkraut
2 (28 ounce) cans canned tomatoes
4 cups tomato juice
1/8 cup dried onion flakes
8 tablespoons sugar
2 teaspoons salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon paprika
1 lb bacon, cooked
2 lbs sausage, smoked

Steps:

  • Core cabbage, heat in salt water till leaves separate.
  • Remove each leaf and drain in colander.
  • FILLING--(2nd ingredient group):.
  • To scald rice: Heat a generous amount of water in a heavy pan that will hold the heat.
  • Make sure that the water will be more than enough to cover the rice.
  • Make sure the water is at a rolling boil, if rice is not scalded enough it will be crunchy!
  • Let stand for at least 5 minutes.
  • Rinse with cold water, draining with sieve, then mix into rest of filling ingredients.
  • Now fill the cabbage leaves with filling mixture; folding leaves.
  • While rolling pigs, start cooking the stewing sauce in another pot.
  • STEWING SAUCE--(3rd ingredient group):.
  • Mix group together, bring to a boil, then simmer 5 to 10 minutes.
  • TO ASSEMBLE:.
  • Line the roaster with: sauce, layer of pigs, more sauce, sprinkle with bacon crumbs, layer of pigs, layer of sauce, sprinkle with bacon crumbs etc.
  • Set oven at 350°F.
  • Cover roaster, and once all comes to a kind of a boil, reduce temperature to about 300°F so it doesn't boil over.
  • Cook about 2 more hours.
  • The smoked sausage is optional.
  • If using, mix it in among the other ingredients.
  • NOTE: 3/8 cup dehydrated onions may be used instead of 2 small onions in recipe.

Nutrition Facts : Calories 400.1, FatContent 25.2, SaturatedFatContent 8.6, CholesterolContent 89.1, SodiumContent 1519, CarbohydrateContent 25.3, FiberContent 3.9, SugarContent 9.3, ProteinContent 18.6

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