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 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.
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 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.
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.
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