Best Cabbage Rolls Real Hungarian Style Recipes

CABBAGE ROLLS - REAL HUNGARIAN STYLE

Steps:

• Core cabbage, heat in salt water till leaves separate.
• Remove each leaf and drain in colander.
• FILLING--(2nd ingredient group):.
• To scald rice: Heat a generous amount of water in a heavy pan that will hold the heat.
• Make sure that the water will be more than enough to cover the rice.
• Make sure the water is at a rolling boil, if rice is not scalded enough it will be crunchy!
• Let stand for at least 5 minutes.
• Rinse with cold water, draining with sieve, then mix into rest of filling ingredients.
• Now fill the cabbage leaves with filling mixture; folding leaves.
• While rolling pigs, start cooking the stewing sauce in another pot.
• STEWING SAUCE--(3rd ingredient group):.
• Mix group together, bring to a boil, then simmer 5 to 10 minutes.
• TO ASSEMBLE:.
• Line the roaster with: sauce, layer of pigs, more sauce, sprinkle with bacon crumbs, layer of pigs, layer of sauce, sprinkle with bacon crumbs etc.
• Set oven at 350°F.
• Cover roaster, and once all comes to a kind of a boil, reduce temperature to about 300°F so it doesn't boil over.
• Cook about 2 more hours.
• The smoked sausage is optional.
• If using, mix it in among the other ingredients.
• NOTE: 3/8 cup dehydrated onions may be used instead of 2 small onions in recipe.

HUNGARIAN CABBAGE ROLLS

Steps:

• Boil cabbage and separate leaves when soft to roll. Save water.
• Combine hamburger, ham, egg, rice, salt and pepper in large bowl.
• Form rolls using meat mixture and cabbage leaves. Stack rolls in pressure cooker.
• Saute onion in 1 tbsp Crisco in 2-2.5 quart pan until clear.
• Add to fill with water from cooking cabbage. Add 2 tbsp vinegar. Bring to boil.
• Pour liquid and onion mixture over rolls.
• Cook 15 minutes and let cool down per cooker instructions.
• We only know the pressure cooker recipe. His grandmother cooked in large pot, but don't know how long.

HUNGARIAN STUFFED CABBAGE

Steps:

• Remove core from head of cabbage. Place in a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from head. Lift out cabbage; remove softened leaves. Return to boiling water to soften more leaves. Repeat until all leaves are removed. Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls; set remaining leaves aside., Spoon half of the sauerkraut into a Dutch oven; set aside. In a bowl, combine the beef, pork, rice, salt, pepper and egg. In a saucepan, cook bacon until crisp. Drain on paper towels. In drippings, saute onion and garlic until tender. Add bacon and half of onion mixture to meat mixture; mix well. , Preheat oven to 325°. Place about 3 tablespoons filling on each cabbage leaf. Roll up, tucking in sides. Place rolls, seam side down, on sauerkraut in Dutch oven. Coarsely chop reserved cabbage leaves; place over rolls. To remaining onion mixture, add paprika, cayenne, tomatoes, caraway seeds, water and remaining sauerkraut. Cook until heated through. Pour over rolls. , Cover and bake for 1 hour 45 minutes. In a small bowl, gradually stir flour into sour cream. Stir in 1 to 2 tablespoons hot cooking liquid; mix well. Spoon over cabbage rolls. Bake, uncovered, until sauce is thickened, 15-20 minutes.

HUNGARIAN STYLE STUFFED CABBAGE

Steps:

• Preheat oven to 350 degrees F.
• Boil the cabbage head in salted water until the leaves can be removed easily, about 4 minutes. Separate 12 of the largest leaves. Remove the thick stem in the center of each, not cutting through the entire leaf.
• Render the bacon in a medium saute pan over medium heat until crispy, about 6 minutes. Use a slotted spoon to transfer bacon to a large mixing bowl, leaving residual fat in pan.
• Add garlic, onion and paprika to pan and cook until garlic and onion have softened, about 4 minutes. Season with salt and pepper, then transfer to bowl with bacon and let cool to room temperature.
• Fold in the beef, ham, pork, rice and eggs. Season with salt and pepper.
• Place 1/3 cup of the mixture at the tip of a cabbage leaf. Roll up, tucking in the sides to seal the filling within the cabbage leaf. Repeat with the remaining filling mixture and cabbage leaves.
• Combine canned tomatoes with their juice, sauerkraut, caraway seeds and tomato paste in a small bowl.
• Transfer half of the tomato mixture to a medium Dutch oven and spread it across the bottom. Place the stuffed cabbage on top, followed by the remaining tomato mixture. Bring to a simmer, then partially cover and transfer to the oven. Bake 1 hour.
• Meanwhile, whisk together the sour cream, milk, Dijon and dill.
• Drizzle the sour cream sauce over the cabbage. Serve.