Hungarian Rice Recipe
Ingredients
| Cabbage | 4 Cup (16 tbs), finley chopped | |
| Salt | 1 Tablespoon | |
| Butter/Margarine | 6 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Raisins | 1 Cup (16 tbs) | |
| Rice | 1 Cup (16 tbs) | |
| Chicken stock | 1 1/2 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| Light cream | 3/4 Cup (16 tbs) | |
| Hungarian paprika | 1 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Sprinkle cabbage with salt and let stand about 20 minutes.
Squeeze out liquid.
Saute" cabbage until golden in butter or margarine along with sugar and raisins, stirring occasionally.
Meanwhile, add rice to boiling chicken stock.
Cover, and cook slowly until liquid is absorbed.
Combine with cabbage mixture, eggs, cream, paprika, and salt and pepper to taste.
Pour into a 2-quart casserole; cover and bake in a slow oven (300°) for 30 minutes.
Makes 5 or 6 servings.
Squeeze out liquid.
Saute" cabbage until golden in butter or margarine along with sugar and raisins, stirring occasionally.
Meanwhile, add rice to boiling chicken stock.
Cover, and cook slowly until liquid is absorbed.
Combine with cabbage mixture, eggs, cream, paprika, and salt and pepper to taste.
Pour into a 2-quart casserole; cover and bake in a slow oven (300°) for 30 minutes.
Makes 5 or 6 servings.
Chef
