Hungarian Style Stuffed Cabbage Recipes

Steps:

• To make filling: Combine ground meats, onion, rice [uncooked], egg, salt, pepper and paprika.
• Cabbage: Fill large pot with enough water to cover cabbage. Bring water to a boil. Trim any damaged outer leaves from cabbage. Stick a large fork into core of cabbage, and place in boiling water, holding onto fork. With a small sharp knife, loosen and remove outer leaves as they become soft and pliable. Chop remaining cabbage, that is too small to roll, set aside.
• Alternatively, cabbage can be placed in a large bowl and covered with boiling water for about 5 minutes-this process can be repeated if necessary.
• Rolls: cut off thick edge of the stem. Put about 2 tablespoons of filling on a leaf, fold sides in and roll from thick end of leaf.
• Assembly: Place1/2 tomato paste. if using on bottom of pan, or cover bottom of pan with some tomatoes or tomato juice. Place rolls, seam side down in the pot. Add sauerkraut , tomatoes and remaining chopped cabbage. Repeat layering process, leaving layer of tomatoes and sauerkraut on top. If using paste, fill pot with water til rolls are covered. If using tomatoes or juice, water may be added too.
• Bring pot to boiling, cover tightly and simmer gently for 11/2-2hours or til cabbage is tender.
• Measure out 1 cup of cooking liquid. Mix 2 tablespoons of melted shortening or oil and 2 tablespoons of flour in saucepan. Gradually add the cooking liquid. Bring to boiling, stirring constantly, until sauce thickens and bubbles for 1 minute. Pour over cabbage in pot; simmer 5 minutes.
• Best served the next day. Great with mashed potatoes and seeded rye bread.
• Can be prepared in slow cooker on low for 6-8hours.
• Canned tomatoes or tomato juice can be substituted for paste.

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.

Steps:

• Bring a large pot of water to a boil. Cook cabbage in boiling water until outer leaves pull away easily from the head, 3 to 5 minutes. Separate leaves and let cool. Reserve 1 1/2 cup cooking water.
• Heat oil in a large skillet. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in wet rice; cook and stir until moisture evaporates, about 1 minute. Remove from heat and let cool, about 5 minutes.
• Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.
• Place a golfball-sized amount of the beef mixture on the ribbed end of a cabbage leaf; roll up, tucking in the sides. Repeat with remaining beef mixture and cabbage leaves.
• Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.
• Cook on High for 30 minutes. Switch to Low and cook for 6 1/2 hours.

Steps:

• Saute the garlic, onion, and peppers in the lard until tender. Add the rice, 1 cup of the chicken stock, the paprika, and salt and pepper. Cover and simmer for 10 minutes. Set aside and allow to cool.
• Core the cabbage and carefully pull the leaves off, keeping them as whole as possible. Blanch the leaves in a large pot of salted water until pliable, about 2 minutes; drain and allow to cool. This shold be done in a couple of batches. Cut out the tough white base of each leaf.
• In a Dutch oven spread two cups of the drained sauerkraut in the bottom of the pot; set aside.
• In a large bowl combine the ground pork with the cooled rice mixture, egg, salt, and pepper. Mix very well. Spread out a cabbage leaf on the countertop and roll up into a cylinder, folding in the sides as you roll. Continue with the rest of the leaves; it may be necessary to piece together a couple of leaves to make a nice roll.
• Arrange the rolls on the bed of sauerkraut in the pot. Place the smoked pork slices on top of the rolls and spread the remaining 1 cup of sauerkraut over all. Pour in the remaining 1 1/2 cups of chicken stock; it should cover the cabbage rolls. If not, add more stock. Bring to a simmer and cook for 1 hour and 15 minutes. Serve paprika gravy on the side.