Hungarian Food - Stuffed Cabbage (Töltött Káposzta)
STUFFED CABBAGE ROLLS
Hungarian Stuffed Cabbage
In Hungary as throughout most of Europe, stuffed Cabbage is a comfort food. Every family has its own prized recipe. Cabbage, rice and ground pork or beef form the backbone of this recipe, but people add everything from smoked ham hocks to spare ribs or Hungarian sausage. This recipe calls for bacon, but feel free to experiment.
The most difficult part of this recipe is to get a large enough fresh cabbage to provide enough big leaves for stuffing. Then you need to blanch the cabbage and carefully separate enough whole leaves. You may need to do this in several steps.
¾ Lb. of Ground Pork
¾ Lb of Ground Beef
¼ Lb of Bacon
1 Large Onion finely chopped
1 large Head of Cabbage
1 Jar of Sauerkraut drained and washed
2 Cloves of Garlic finely chopped
14 Oz. Can of Diced Tomatoes
1 Egg lightly beaten
¼ Cup of Raw Rice
3 Tablespoons Lard or Butter
1 Bay Leaf
2 Tablespoon Hungarian Sweet Paprika
1 Teaspoons Salt
Pepper to taste
4 Oz. of Sour Cream
3 Tablespoons of Flour
- Core the cabbage and submerge it repeatedly in boiling water until all of the leaves can be separated. Save the eight largest ones and chop the rest to add to the sauerkraut.
- Meanwhile simmer 1/4 cup of rice with 1/2 cup of water in a small covered pan for 10 minutes and let stand for about 15 minutes more before using.
- Cut the bacon into ¼ inches strips and cook until crisp but not burnt.
- Remove half of the fat and cook half of the onion until it is translucent. Then add 1 tablespoon of paprika and turn off the heat.
- In a large bowl, mix the ground meat, the cooked rice, the cooked onion and bacon, the chopped garlic, the salt and the pepper. Add the egg and mix thoroughly with your hands.
- In a Dutch oven or large casserole dish, spread out the sauerkraut and add the can of diced tomatoes and the bay leaf. Bring to a boil and simmer for 15 minutes.
- Lay each cabbage leaf on a flat cutting board and cut out a part of the thick core.
- Beginning at the core end, lay down ¼ cup of the meat on each leaf and begin rolling it up tucking in the sides as you go. Fasten each packet with a wooden toothpick.
- Moving aside the sauerkraut to form depressions, place the stuffed cabbage packets evenly over the surface.
- If necessary, add a cup of water so that the cabbage rolls are partially covered and simmer covered for about 60 minutes until the cabbage is tender.
- Finally, make a roux using three tablespoons of lard or butter and the last half of the chopped onions. Stir in the flour and second tablespoon of paprika and add a cup of cold water to prepare a sauce.
- Pour the sauce over the cabbage and cook for 15 minutes in a 350 F oven.
- Just before serving, gently stir in half a cup of sour cream.
How to make Stuffed Cabbage Rolls
Map of Hungary
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