Hungarianstuffedcabbage 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:

• 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.

Steps:

• Get out your big turkey roasting pan or other large roasting pan with lid.
• Cook both cabbages in boiling water, gently peeling off large outer leaves as they become pliable. Continue peeling off leaves until you have at least 25. Remove cabbage from pots and cool. Core when cool, and save the rest.
• In a large mixing bowl, combine ground pork (NOTE: the reason for using a ground shoulder roast is because you want more fat than in normally found in ground pork, but if already ground pork is your only option, go ahead and use it, but mix in about 1/2 cup Crisco or other solid shortening with pork).
• So, combine pork, garlic, uncooked rice, and paprika. Add enough hot water to make mixture workable, but not mushy.
• Now for your cabbage leaves, lay spine side up on cutting board, and with very sharp knife, trim the spine to make it thinner. Start at the top, in the leaf, and trim very gently until you get to the bottom where you can trim more deeply, to get a uniform thickness. Be careful not to puncture leaf or trim too deeply. This step makes the leaves so much easier to roll. Flip leaves over so that the "cup" side is up.
• Once your leaves are ready to roll, place a good 1/2 cup of pork mixture in your hand and shape into an oblong roll, about 1-1/2 inch thick and 3-4 inches long. Place this in center of cabbage leaf and make the roll, folding bottom up, then sides in, then roll to top. (kinda like a burrito) Continue till all filling and leaves are used.
• Coarsely chop your remaining cabbage.
• Preheat oven to 350.
• In bottom of roasting pan, place chopped cabbage and sauerkraut and mix together well. Lay your ham hocks all around, evenly distributed, and kinda poke them down into kraut and cabbage mixture.
• Now you place your cabbage rolls on top of all. Stagger placement so that the rolls aren't directly on top of one another.
• Pour hot water over the whole thing, just to barely cover.
• Put cover on roaster and bake at 350 for 2-1/2 to 3 hours until your rolls are quite firm.
• To Serve, place some kraut cabbage mixture on plate, top with cabbage rolls, usually about 3 per serving, and top with sour cream to taste.
• NOTE: You may want to have a 3rd head of cabbage on hand, just in case you can't get enough leaves off of two to use all your filling.

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.

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:

• For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
• Meanwhile, bring a large pot of water to a boil.
• Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
• For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
• Preheat the oven to 350 degrees F.
• To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.

Steps:

• Preheat oven to 350 degrees F.
• Boil the cabbage head in salted water until the leaves can be removed easily, about 4 minutes. Separate 12 of the largest leaves. Remove the thick stem in the center of each, not cutting through the entire leaf.
• Render the bacon in a medium saute pan over medium heat until crispy, about 6 minutes. Use a slotted spoon to transfer bacon to a large mixing bowl, leaving residual fat in pan.
• Add garlic, onion and paprika to pan and cook until garlic and onion have softened, about 4 minutes. Season with salt and pepper, then transfer to bowl with bacon and let cool to room temperature.
• Fold in the beef, ham, pork, rice and eggs. Season with salt and pepper.
• Place 1/3 cup of the mixture at the tip of a cabbage leaf. Roll up, tucking in the sides to seal the filling within the cabbage leaf. Repeat with the remaining filling mixture and cabbage leaves.
• Combine canned tomatoes with their juice, sauerkraut, caraway seeds and tomato paste in a small bowl.
• Transfer half of the tomato mixture to a medium Dutch oven and spread it across the bottom. Place the stuffed cabbage on top, followed by the remaining tomato mixture. Bring to a simmer, then partially cover and transfer to the oven. Bake 1 hour.
• Meanwhile, whisk together the sour cream, milk, Dijon and dill.
• Drizzle the sour cream sauce over the cabbage. Serve.

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:

• Place the cabbage in a stockpot with enough water to cover.
• Add 1/4 teaspoon salt to the water and cabbage.
• Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes.
• Reserve 12 oz. of cabbage water.
• Preheat the oven to 350 degrees F (175 degrees C).
• Trim thick center vein off of bottom of each cabbage leaf.
• In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.
• Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.
• Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling.
• Cut the leftover leaves into pieces and place into the bottom of a roasting pan.
• Layer the stuffed cabbage rolls over the cut leaves.
• In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.
• Pour the tomato sauce mixture over the cabbage rolls.
• Cover roasting pan with aluminum foil.
• Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.

Steps:

• Mix beef and pork. Season with 1/2 teaspoons salt, thyme,and pepper. Add the rice, 1 chopped onion and beaten egg. Mix well. Shape into 8-10 small rolls. Parboil cabbage leaves 5 minutes. Wrap each roll in a cabbage leaf and tie securely with string. Put in a skillet with tomato juice, 1 cup water, and meat paste (bouillon). Add shortening, the other onion, parsley and about 1/2 teaspoons salt. Cover and simmer 1 hour. Turn rolls occasionally. Season to taste, then thicken sauce slightly with flour blended smooth to thin paste with cold water. Remove strings. Serve rolls with gravy poured on them.