More Great Recipes: European

Hungarian Stuffed Cabbage Rolls:


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2 heads of cabbage- large
ground pork - 3-4 pounds
long grain white rice - 1 1/4 cups
salt to taste
pepper to taste
red hungarian paprika - for color and taste
3 large fresh garlic cloves pressed or more if desired
2-3 eggs
1 onion grated into meat mixture
1 smoked ham hock
2-3 bags of saurkraut - rinse alittle right before adding so
it's not too sour.
2 small cans of contadina tomatoe paste - mix both cans with
enough water to cover entire pot of stuffed cabbage for cooking


Blanche the cabbage in a big pot of hot water so you can remove


the leaves, or until they are soft enough to roll.


cook the rice for 5-8 minutes only, then rinse to get the starch


off and add it to the meat mixture.


Add to the meat all the spices and add the eggs, mix well.


take a cabbage leaf and cut the thick stem part off and reserve.


now take a leaf and put a small amount or what ever size of meat


at the large stem end and roll, stuff the 2 edges back into the


roll.


Put a layer of saurkraut, then the rolls, then saurkraut, then


rolls you need to save room in the middle of the pot for the ham


hock, then continue with the layers.


Once all the leaves are rolled cut up the remaining cabbage and


put on the top.


Then mix you tomatoe paste with enough water to cover all of the


rolls to the top.


Simmer on low til done, don't use high heat or you'll burn the


bottom and it will make it taste burnt.


Good luck, I also freeze half the pot for later,everyone that's


ever had it loves it. This recipe has been in my family forever


and I think this is the first time I ever gave it to any one.


Just make sure you taste the mixture as you go, .


You may also add caraway seeds to the kraut if desired.


Pairs Well With


Notes

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