Hungarian Stuffed Cabbage
From paprikamama 16 years ago
- 180 minutes to make
- Serves 8
This is a dish that is very common in europe and has the flavors of kraut, cabbage and pork and ham...its tickle your taste buds good and very much so a comfort food.
Ingredients
- Hungarian Stuffed cabbage Rolls: shopping list
- 2 heads of cabbage- large shopping list
- . shopping list
- ground pork - 3-4 pounds shopping list
- long grain white rice - 1 1/4 cups shopping list
- salt to taste shopping list
- pepper to taste shopping list
- red Hungarian paprika - for color and taste shopping list
- 3 large fresh garlic cloves pressed or more if desired shopping list
- 2-3 eggs shopping list
- 1 onion grated into meat mixture shopping list
- 1 smoked ham hock shopping list
- 2-3 bags of saurkraut - rinse alittle right before adding so it's not too sour. shopping list
- 2 small cans of contadina tomatoe paste - mix both cans with enough water to cover entire pot of stuffed cabbage for cooking. shopping list
How to make it
- Blanche the cabbage in a big pot of hot water so you can remove the leaves, or until they are soft enough to roll.
- cook the rice for 5-8 minutes only, then rinse to get the starch off and add it to the meat mixture.
- Add to the meat all the spices and add the eggs, mix well.
- take a cabbage leaf and cut the thick stem part off and reserve.
- now take a leaf and put a small amount or what ever size of meat at the large stem end and roll, stuff the 2 edges back into the roll.
- Put a layer of saurkraut, then the rolls, then saurkraut, then rolls you need to save room in the middle of the pot for the ham hock,
- then continue with the layers.
- Once all the leaves are rolled cut up the remaining cabbage and put on the top.
- Then mix you tomatoe paste with enough water to cover all of the rolls to the top.
- Simmer on low til done, don't use high heat or you'll burn the bottom and it will make it taste burnt.
- Good luck, I also freeze half the pot for later,everyone that's ever had it loves it. This recipe has been in my family forever and I think this is the first time I ever gave it to any one. Just make sure you taste the mixture as you go, most of us Hungarians do not measure, it's a pinch of this and a pinch of that.
- You may also add caraway seeds to the kraut if desired.
- ...
The Rating
Reviewed by 16 people-
This is amazing!! ALL your recipes look good!I gave this one a 5,even though it should be a 100!
leroux
in Surfside Beach loved it
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I have had this many times, but I too had never heard of using a ham hock. In my opinion it could only make a good thing, even better!
tpatti
in Wellsville loved it
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"pigs in a Blanket" is one of my favorites, even my kids ate it. I will save this recipe for sure.
Happy New Year!!
justabeginner
in Fairview Park loved it
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