Hungarian Stuffed Cabbage
From messyjes 14 years agoIngredients
- 3 large heads of cabbage shopping list
- 1 lb rice (soak in warm water for 30 mins) shopping list
- 1 lb ground beef shopping list
- 1 lb ground pork shopping list
- 1 lb ground veal (or turkey) shopping list
- 1 onion grated shopping list
- 2 tbl salt shopping list
- 2 tbl pepper shopping list
- Chopped fresh parsley shopping list
- 3 cloves garlic shopping list
- ¼ c tarragon vinegar shopping list
- 2 large cans sauerkraut shopping list
- 2 lbs smoked sausage sliced shopping list
- 4 cans tomato or V-8 juice shopping list
- 1 ham hock shopping list
How to make it
- Fill a large pot half full with water.
- Add vinegar to water and bring to boil.
- Core cabbage and whole cabbage head and add to water, one at a time.
- As the cabbage cooks and leaves become tender, remove and place in large jelly roll pan to drain and cool.
- Repeat until all cabbage is cooked.
- For the filling, add remaining ingredients in a large mixing bowl and mix thoroughly.
- The rolling process:
- Slice the hard vein of the cabbage leaf very thin, to make rolling easier.
- Tuck one end of the leaf in, place a small handfull of the mixture in the center, and then roll the rest of the way up.
- Then stuff the open end of the leaf into the roll.
- Keep them tight, so that they don't come undone.
- Place your ham hock in the bottom of the pan.
- As you roll cabbage, place in very tight rows in a large pot or roasting pan.
- Once a row is complete, layer sauerkraut, sausage and more juice. Repeat until pan is full.
- Bake at 350 degrees for at least 4 hours.
- Rule of thumb when cooking Stuffed Cabbage....the longer it cooks, the better it is.
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