Hungarian Cabbage And Tomatoes Food

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.

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 SWEET 'N' SOUR CABBAGE SOUP

Steps:

• Heat the olive oil in a soup pot over medium heat.
• Add the onion, garlic, and caraway seeds, and saute, stirring frequently, until the onion is translucent.
• Stir in the paprika, and cook for 1 minute while stirring continuously.
• Add the diced tomatoes (with juice), tomato puree, cold water, and vinegar. Bring the soup to a simmer,.
• Simmer for 5 minutes.
• Add the cabbage and lemon zest; continue to simmer uncovered for 30 minutes, until the cabbage is tender.
• Add the honey.
• Season the soup with the salt and pepper and the optional smoked paprika.

GRANDMA'S HUNGARIAN STUFFED CABBAGE, SLOW COOKER VARIATION

Steps:

• Bring a large pot of water to a boil. Cook cabbage in boiling water until outer leaves pull away easily from the head, 3 to 5 minutes. Separate leaves and let cool. Reserve 1 1/2 cup cooking water.
• Heat oil in a large skillet. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in wet rice; cook and stir until moisture evaporates, about 1 minute. Remove from heat and let cool, about 5 minutes.
• Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.
• Place a golfball-sized amount of the beef mixture on the ribbed end of a cabbage leaf; roll up, tucking in the sides. Repeat with remaining beef mixture and cabbage leaves.
• Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.
• Cook on High for 30 minutes. Switch to Low and cook for 6 1/2 hours.

CABBAGE AND TOMATOES

Steps:

• Put cabbage and tomatoes in saucepan, and bring to boil.
• Reduce heat and simmer, covered, for about 10 minutes.
• Add salt, pepper, and caraway seed, and simmer for 5 minutes.
• Cream butter with flour, and stir into vegetable mixture.
• Cook, stirring, until thickened.
• Makes 4 servings.
• Enjoy!

HUNGARIAN CABBAGE AND TOMATOES

Steps:

• 1. Place cabbage and tomatoes in a pot and bring to a boil. Reduce heat and simmer, cover for 10 minutes. Add salt, pepper, caraway seeds, and simmer 5 minutes. Combine butter and flour and microwave until butter is melted, and mix into a paste. Continue cooking and stir as you mix it in until it thickens

HUNGARIAN CABBAGE AND POTATOES

Steps:

• Boil potatoes until half done.
• Add cabbage and more water if necessary, to barely cover. Continue to cook gently until cabbage is cooked but still crisp. Stir cabbage and potato now and then.
• While cabbage and potato are cooking melt oil in saucepan and add flour. Cook over low heat stirring constantly until mixture is light tan in color.
• Remove from heat; add garlic caraway seed and paprika; mix to combine. When cabbage adn potato are cooked add flour mixture to pot and stir in quickly so lumps do not form.
• Continue to simmer so flavors blend about 10 minute Season w/ salt and pepper to taste.

QUICK CABBAGE WITH TOMATOES

Steps:

• In a large skillet, melt butter over medium-high. Add cabbage and cook, stirring occasionally, until it begins to soften and brown around edges, 4 minutes. Add water, cover, and cook until cabbage is crisp-tender, 5 minutes. Uncover and season with salt and pepper. Add tomatoes and cook, uncovered, until they soften, 3 minutes. Stir in vinegar. Season to taste with salt and pepper and top with parsley.

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.