Hungarian Stuffed Cabbage Recipe
This dish is pure comfort, the flavors of the sourkraut and meat is bursting with the smoked ham hock , this is definately a full meal in itself.
Summary
Preparation Time1 Hr 0 MinCooking Time3 Hr 0 Min
Ready In4 Hr 0 MinDifficulty LevelBit Difficult
Health IndexJust EnjoyServings8
Main IngredientMeat
Ingredients
Hungarian Stuffed Cabbage Rolls:
2 heads of cabbage- large
ground pork - 3-4 pounds
long grain white rice - 1 1/4 cups
salt to taste
pepper to taste
red hungarian paprika - for color and taste
3 large fresh garlic cloves pressed or more if desired
2-3 eggs
1 onion grated into meat mixture
1 smoked ham hock
2-3 bags of saurkraut - rinse alittle right before adding so it's not too sour.
2 small cans of contadina tomatoe paste - mix both cans with enough water to cover entire pot of stuffed cabbage for cooking.
Directions
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.
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.
Comments
Comments: 6 |
Add a Comment
Ruth ann says :
I am going to make this soon! My mom made it for us all the time I was growing up - but called it Sadama - so I could never find the recipe ... This is the closest I have found to hers but she only used ground beef - so I think I will mix the meats - can't wait to try it ...
Posted on: 15 April 2010 - 8:06pm
JaguarJulie says :
Well, I think a good recipe needs a good blend of "meats" and must have some PORK in the recipe. Yumm Yumm.
Posted on: 27 March 2010 - 12:00pm
JessicaW says :
This is just like my family's recipe, except we add cut up polish sausage and use can tomato juice instead of the tomato paste and waster. One year my grandmother used spicy V8 juice, and it turned out fantastic! It makes a really nice broth.
Posted on: 9 November 2009 - 11:14pm
shantihhh says :
Great to see a Hungarian recipe. Love cabbage rolls, we often make sarma. The good quality paprika is sooo important.
Look forward to other recipes! I usually use Smak Brand Polish sauerkraut as it is mild and good. I live the one with funghi/mushrooms al ot.
Posted on: 2 October 2007 - 2:22pm
