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Cabbage Rolls
Rich Hungarian Dish! |
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250-300g minced pork (best if ground yourself or buy the neck part, thin flank, or shoulder)
4 whole sour cabbage leaves (if you cannot buy, cook for 5 min, the reg cabbage leaves)
800g sour cabbage
3 Tbls. oil
1 medium onion
1 clove garlic
2 Tbls. flour
1 Tbls. paprika
200 ml. sour cream
ground black pepper
salt
80g rice
2-3 slices smoked ham or 100-150g smoked sausage
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A lot of people say the cabbage rolls are traditionally a gypsy meal. I am not sure it is true or not, but I am sure it won't change anything about the cabbage rolls. This is a rather rich feelig dish, usually eaten over the holidays. It is worth making a fairly large quantity, since it tastes even better reheated! Make cabbage rolls something like a Thanksgiving Turkey! I mean here, we can do it alot of different ways. We can make it with dill, tomato, sour cabbage, smoked meat, Savoy cabbage, or just normal cabbage. I am writing my version here, everyone who has tasted it has liked it. Before I start, let me tell you to cook this dish, you need some time.
Mix the minced meat with the finely chopped onion, crushed garlic, paprika, rice, pepper, and salt for taste. Cut out the hard ribs (middle of the cabbage leaves) and heap the stuffing evenly on them. Fold one end over the stuffing, approximately 1 inch. Roll them up tightly. With your finger pushed back in the leaf, to close on the open end.
Place half of the rinsed sour cabbage in a fairly large pan. Top with side by side, the cabbage rolls. If it did not fit all the stuffing in the 4 cabbage leaves, place in the pot now. Put in the smoked ham or smoked sausage, too. Cover with the remaining rinsed sour cabbage. Sprinkle with salt and pepper. Add enough water to cover. Put on the lid and simmer for about 1 1/2 hours. Do not mix with spoon, just shake it. On the 3 Tbls. oil, fry the 2 Tbls. flour until it is light brown. Add 200ml cold water, but just small amounts at one time. Mix well. It has to be flat. If you prefer, you can use an electric mixer.
Take the stuffed leaves out from the pan. Add the mixture, bring to a boil and replace the cabbage rolls. Bring to a boil again. Lower the heat and cook for 5 minutes. Serve with a spoon of sour cream on top of it!
Click on Hungarian Cuisine for more great recipes from Hungary!
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| Recipe Origin: Hungary |
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Submitted by: |
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Janos Fejes
Ontario
Canada |
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| This recipe has been viewed 13630 times. |
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