TOASTED CABBAGE HUNGARIAN-STYLE
From an old Sunset International Cookbook. The addition of sugar balances the strong flavor of the cabbage. Tinged with gold, this toasted cabbage makes an excellent accompaniment to chicken, pork, etc. Time consuming but worth the effort.
Provided by COOKGIRl
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl mix the cabbage and salt. Let stand for 30 minutes. Pour into a colander and rinse cabbage under cold running water, squeezing out as much water as possible. (You can also use a salad spinner to remover the excess water. ).
- Melt butter in a wide frying pan over medium heat. Add the cabbage and cook uncovered stirring occasionally until cabbage is a bright green color and limp, about 20 minutes.
- Add sugar and pepper. Cook, stirring frequently, until the cabbage is soft and lightly browned about 30 minutes longer.
Nutrition Facts : Calories 144.4, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 1267.8, Carbohydrate 18.4, Fiber 5.2, Sugar 12.9, Protein 2.8
HUNGARIAN STYLE STUFFED CABBAGE
Provided by Geoffrey Zakarian
Time 2h20m
Yield 8 to 12 servings
Number Of Ingredients 19
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.
GRANDMA'S HUNGARIAN STUFFED CABBAGE, SLOW COOKER VARIATION
This is a recipe passed down from my great-grandmother, with a few shortcuts she approved of.
Provided by Locally Grown
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 7h44m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 403 calories, Carbohydrate 30.6 g, Cholesterol 91.2 mg, Fat 21.7 g, Fiber 4.9 g, Protein 22.4 g, SaturatedFat 7.5 g, Sodium 884 mg, Sugar 10.1 g
HUNGARIAN CABBAGE BAKE
When we had a bumper crop of cabbage a few years back, I searched for new cabbage entrees. I was delighted to find this one...and happy when my family said they loved it.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat butter over medium heat. Sprinkle chicken with paprika; brown on all sides. Reduce heat; cover and simmer for 20 minutes. Meanwhile, place cabbage in a greased 13x9-in. baking dish. Sprinkle with salt and pepper. , Cover tightly. Bake at 375° for 20 minutes. Arrange apples and onion over cabbage. Sprinkle with caraway, lemon zest and sugar. Top with chicken pieces. Cover; bake for 30 minutes or until chicken juices run clear and cabbage is tender. Uncover; sprinkle with cheese, if desired. Return to the oven for 5 minutes or until cheese melts.
Nutrition Facts :
HUNGARIAN CABBAGE AND POTATOES
Make and share this Hungarian Cabbage and Potatoes recipe from Food.com.
Provided by littlemafia
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes until half done.
- Add cabbage and more water if necessary, to barely cover. Continue to cook gently until cabbage is cooked but still crisp. Stir cabbage and potato now and then.
- While cabbage and potato are cooking melt oil in saucepan and add flour. Cook over low heat stirring constantly until mixture is light tan in color.
- Remove from heat; add garlic caraway seed and paprika; mix to combine. When cabbage adn potato are cooked add flour mixture to pot and stir in quickly so lumps do not form.
- Continue to simmer so flavors blend about 10 minute Season w/ salt and pepper to taste.
HUNGARIAN CABBAGE STRUDEL
Provided by Elaine Louie
Categories dinner, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees. Lightly butter a large baking pan and spread cabbage evenly in pan. Sprinkle with salt and pepper. Cut up 4 ounces (1 stick) butter into small pieces, and sprinkle over cabbage. Cover with foil, sealing edges. Bake until tender and golden, 45 minutes to 60 minutes, occasionally lifting foil and mixing cabbage, then resealing.
- Remove from heat, uncover and allow to cool to room temperature. (May be stored, covered and refrigerated, for up to 24 hours; use chilled.)
- Set oven temperature to 400 degrees. In a small saucepan, melt remaining 4 ounces butter. Place a sheet of parchment paper on a work surface with the narrow end closest to you, and top with a sheet of phyllo dough. Brush lengthwise (up and down) with a little butter. Top with another sheet of phyllo, and brush again with butter. Repeat until all 10 sheets are buttered and stacked.
- Arrange cabbage on top sheet, at end closest to you, in a thick layer 2 inches deep. Spread evenly to side edges. With the help of the parchment paper (and rolling as if for sushi in a bamboo roller), roll phyllo starting at the end with the cabbage. As you work, adjust parchment paper so that phyllo is rolled, enclosing cabbage, without the paper. Brush top of roll with butter, place on baking sheet and bake until golden, about 40 minutes. Serve hot or warm.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 16 grams, Carbohydrate 36 grams, Fat 49 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 30 grams, Sodium 559 milligrams, Sugar 6 grams, TransFat 2 grams
HUNGARIAN STUFFED CABBAGE
Make and share this Hungarian Stuffed Cabbage recipe from Food.com.
Provided by Jerri Rosa
Categories Meat
Time 3h
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 372.6, Fat 18.9, SaturatedFat 7.1, Cholesterol 101, Sodium 511.5, Carbohydrate 25.8, Fiber 6.5, Sugar 9, Protein 26.1
CABBAGE ROLLS - REAL HUNGARIAN STYLE
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.
Provided by Redox
Categories Meat
Time 3h
Yield 28 cabbage rolls
Number Of Ingredients 21
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.
HUNGARIAN STUFFED CABBAGE
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
Time 2h20m
Yield 4 servings.
Number Of Ingredients 18
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, Fat 35g fat (15g saturated fat), Cholesterol 143mg cholesterol, Sodium 2273mg sodium, Carbohydrate 47g carbohydrate (13g sugars, Fiber 11g fiber), Protein 32g protein.
TRADITIONAL HUNGARIAN NOODLES & CABBAGE
A Jewish recipe, originally from "Foods From Eastern Europe Add Variety to Purim Menus" which I have adapted from one I found on www.jewish.com. Posted for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories One Dish Meal
Time 40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large non-stick pan; add the sugar and heat gently until the sugar browns.
- Add the onions, garlic and leeks; cook until they start to wilt.
- Stir in the cabbage; sauté, stirring frequently, until the cabbage has softened, about 20 minutes.
- Season to taste with pepper, and transfer the cabbage mixture and pan juices to a large bowl and keep warm.
- Cook the noodles according to the packet instructions, then drain. (Alternatively, using pre-cooked vacuum-packed noodles works well, and saves time).
- Quickly toss the noodles with the cabbage mixture and the poppy seeds.
- Serve immediately.
- Notes: Traditionally, this noodle and cabbage dish is served with sour cream. It's certainly delicious with the sour cream. Opt for a lower fat dish another night!
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