Best Hungarian Cabbage Rolls 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.

STUFFED CABBAGE ROLLS & KRAUT HUNGARIAN GALUMPKIS

Steps:

• 1. FOR THE CABBAGE: Core the cabbage. Bring a large pot of water to a boil, and boil whole head of cabbage until leaves start to pull away from core. Remove cabbage and SAVE THE WATER that it was boiled in. Let cabbage cool. Carefully remove the leaves until you get closer to the core with the white cabbage leaves. These are too hard to stuff, so chop them up to add to the pot later. With the reserved leaves, cut off the hard veins with a paring knife before stuffing leaves with the meat mixture.
• 2. FOR THE FILLING: Combine rice,beef,pork, salt, pepper,parsley,garlic powder and paprika. Mix very well. Put aside.
• 3. Stuff the cabbage leaves with meat filling. If you have left over meat filling, simply form them into balls. For an even easier version, make balls from the meat mixture and add cut up cabbage without stuffing them at all.
• 4. LAYER INTO POT AS FOLLOWS; A thin layer of the cabbage water 1/2 of the Cut up cabbage 1/2 of the Sauerkraut cabbage rolls and balls remaining 1/2 of the cabbage remaining 1/2 of the Sauerkraut Add saved water from boiling the cabbage to just cover the top.
• 5. Bring to a boil,covered, and then simmer on low, covered for at least 3 hours. This step can be done a day ahead, cool it down, and refrigerate until almost ready to serve. The flavor is better and more developed if you plan to serve it the next day. Regardless of time, continue with the next step.
• 6. Mix some cold left over water from the boiled cabbage and the cornstarch. Add this to the big pot of stuffed cabbage and balls. When almost ready to serve, warm up again. This will thicken the broth. Bring to a boil, then simmer until thickened.
• 7. Serve with a big dollop of sour cream. Yummmm

HUNGARIAN STUFFED CABBAGE ROLLS

Steps:

• Saute the garlic, onion, and peppers in the lard until tender. Add the rice, 1 cup of the chicken stock, the paprika, and salt and pepper. Cover and simmer for 10 minutes. Set aside and allow to cool.
• Core the cabbage and carefully pull the leaves off, keeping them as whole as possible. Blanch the leaves in a large pot of salted water until pliable, about 2 minutes; drain and allow to cool. This shold be done in a couple of batches. Cut out the tough white base of each leaf.
• In a Dutch oven spread two cups of the drained sauerkraut in the bottom of the pot; set aside.
• In a large bowl combine the ground pork with the cooled rice mixture, egg, salt, and pepper. Mix very well. Spread out a cabbage leaf on the countertop and roll up into a cylinder, folding in the sides as you roll. Continue with the rest of the leaves; it may be necessary to piece together a couple of leaves to make a nice roll.
• Arrange the rolls on the bed of sauerkraut in the pot. Place the smoked pork slices on top of the rolls and spread the remaining 1 cup of sauerkraut over all. Pour in the remaining 1 1/2 cups of chicken stock; it should cover the cabbage rolls. If not, add more stock. Bring to a simmer and cook for 1 hour and 15 minutes. Serve paprika gravy on the side.

HUNGARIAN CABBAGE ROLLS

Steps:

• 1. Gently remove leaves from cabbage head and blanche in boiling water until tender enough to handle. Drain and cool.
• 2. Combine ground beef, onion, garlic powder, egg, rice, salt and pepper. Mix well.
• 3. Place a 1/2 a fist sized ball of meat in the middle of a cabbage leaf. Roll, tucking in sides. Place in a large casserole dish. Continue until all of the meat is used up. Lay remaining cabbage leaves over rolls.
• 4. Pour tomatoe sauce over cabbate rolls. Cover with foil and bake at 350 degrees for approx. 1 hour.

HUNGARIAN STUFFED CABBAGE ROLLS

Steps:

• Mix beef and pork. Season with 1/2 teaspoons salt, thyme,and pepper. Add the rice, 1 chopped onion and beaten egg. Mix well. Shape into 8-10 small rolls. Parboil cabbage leaves 5 minutes. Wrap each roll in a cabbage leaf and tie securely with string. Put in a skillet with tomato juice, 1 cup water, and meat paste (bouillon). Add shortening, the other onion, parsley and about 1/2 teaspoons salt. Cover and simmer 1 hour. Turn rolls occasionally. Season to taste, then thicken sauce slightly with flour blended smooth to thin paste with cold water. Remove strings. Serve rolls with gravy poured on them.

HUNGARIAN CABBAGE ROLLS

Steps:

• 1. Boil water in large kettle. Cut out the core of the cabbage and place the cabbage into the boiling water. Peal off the leaves as they become pliable.
• 2. During the boiling of the cabbage. Mix the hamburger, (I have used ground deer meat and it is delicious), the pork, onion and rice. Add your choice of spices; salt, pepper, bouquet garni, garlic. Mix well.
• 3. As the cabbage leaves become ready just add as much filling as you can and still be able to roll the cabbage over the filling. You can use toothpicks to hold them together, but don't forget to remove them before serving.
• 4. Put one can of the stewed tomatoes in the bottom of a 13"x9" (preferably glass) baking dish. Put the cabbage rolls on top. Pour the other can of stewed tomatoes over the cabbage rolls. Place the bacon pieces over the cabbage rolls, and then sprinkle the sauerkraut over everything. Cover with aluminum foil.
• 5. Cook in a preheated 350 degree oven for about 1.5 hours.

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 CABBAGE ROLLS

Steps:

• Wilt the cabbage in hot water.
• Cook the bacon until crisp; chop and mix with the rest of the ingredients except for the tomato juice.
• Shape the meat mixture into 12 rolls, wrap in the cabbage leaves.
• Place in the pan the bacon was cooked in; add the tomato juice and simmer for 1 hour.