Hungarian Stuffed Cabbage Food

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HUNGARIAN STUFFED CABBAGE



Hungarian Stuffed Cabbage image

Make and share this Hungarian Stuffed Cabbage recipe from Food.com.

Provided by Jerri Rosa

Categories     Meat

Time 3h

Yield 8 serving(s)

Number Of Ingredients 10

1 large cabbage, about 4 pounds
1 egg
1 medium onion, chopped
1 lb lean ground beef
1 lb ground pork
1/2 cup converted rice
1 tablespoon Hungarian paprika
salt and pepper
2 cups sauerkraut
6 ounces tomato paste

Steps:

  • To make filling: Combine ground meats, onion, rice [uncooked], egg, salt, pepper and paprika.
  • Cabbage: Fill large pot with enough water to cover cabbage. Bring water to a boil. Trim any damaged outer leaves from cabbage. Stick a large fork into core of cabbage, and place in boiling water, holding onto fork. With a small sharp knife, loosen and remove outer leaves as they become soft and pliable. Chop remaining cabbage, that is too small to roll, set aside.
  • Alternatively, cabbage can be placed in a large bowl and covered with boiling water for about 5 minutes-this process can be repeated if necessary.
  • Rolls: cut off thick edge of the stem. Put about 2 tablespoons of filling on a leaf, fold sides in and roll from thick end of leaf.
  • Assembly: Place1/2 tomato paste. if using on bottom of pan, or cover bottom of pan with some tomatoes or tomato juice. Place rolls, seam side down in the pot. Add sauerkraut , tomatoes and remaining chopped cabbage. Repeat layering process, leaving layer of tomatoes and sauerkraut on top. If using paste, fill pot with water til rolls are covered. If using tomatoes or juice, water may be added too.
  • Bring pot to boiling, cover tightly and simmer gently for 11/2-2hours or til cabbage is tender.
  • Measure out 1 cup of cooking liquid. Mix 2 tablespoons of melted shortening or oil and 2 tablespoons of flour in saucepan. Gradually add the cooking liquid. Bring to boiling, stirring constantly, until sauce thickens and bubbles for 1 minute. Pour over cabbage in pot; simmer 5 minutes.
  • Best served the next day. Great with mashed potatoes and seeded rye bread.
  • Can be prepared in slow cooker on low for 6-8hours.
  • Canned tomatoes or tomato juice can be substituted for paste.

Nutrition Facts : Calories 372.6, Fat 18.9, SaturatedFat 7.1, Cholesterol 101, Sodium 511.5, Carbohydrate 25.8, Fiber 6.5, Sugar 9, Protein 26.1

HUNGARIAN STUFFED CABBAGE



Hungarian Stuffed Cabbage image

European immigrants brought their favorite stuffed cabbage recipes to the New World in the late 19th century. This Hungarian cabbage rolls recipe is one of my favorites.-Katherine Stefanovich, Desert Hot Springs, California

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 4 servings.

Number Of Ingredients 18

1 medium head cabbage
1 can (28 ounces) sauerkraut, divided
1/2 pound ground beef
1/2 pound ground pork
1/2 cup long grain rice, cooked
1 teaspoon salt
1/2 teaspoon pepper
1 large egg
2 bacon strips, diced
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon Hungarian paprika
1/4 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon caraway seeds
2 cups water
2 tablespoons all-purpose flour
1 cup sour cream

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.

Nutrition Facts : Calories 622 calories, Fat 35g fat (15g saturated fat), Cholesterol 143mg cholesterol, Sodium 2273mg sodium, Carbohydrate 47g carbohydrate (13g sugars, Fiber 11g fiber), Protein 32g protein.

GRANDMA'S HUNGARIAN STUFFED CABBAGE, SLOW COOKER VARIATION



Grandma's Hungarian Stuffed Cabbage, Slow Cooker Variation image

This is a recipe passed down from my great-grandmother, with a few shortcuts she approved of.

Provided by Locally Grown

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 7h44m

Yield 8

Number Of Ingredients 9

1 head cabbage
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, crushed
¾ cup uncooked white rice, rinsed
1 pound ground beef
1 pound ground pork sausage
1 egg, beaten
1 (32 ounce) can tomato juice

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.

Nutrition Facts : Calories 403 calories, Carbohydrate 30.6 g, Cholesterol 91.2 mg, Fat 21.7 g, Fiber 4.9 g, Protein 22.4 g, SaturatedFat 7.5 g, Sodium 884 mg, Sugar 10.1 g

HUNGARIAN STUFFED CABBAGE ROLLS



Hungarian Stuffed Cabbage Rolls image

Make and share this Hungarian Stuffed Cabbage Rolls recipe from Food.com.

Provided by figaro8895

Categories     Pork

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

2 tablespoons freshly rendered lard or 2 tablespoons oil
3 garlic cloves, peeled and crushed
1 medium yellow onion, finely chopped
1 cup anaheim green peppers, seeded and finely chopped or 1 cup cubanelle pepper, chopped but not seeded
1/2 cup long-grain rice
2 1/2 cups chicken stock
1 tablespoon Hungarian paprika
salt & freshly ground black pepper
1 head green cabbage
1 (24 ounce) jar sauerkraut, drained (about 3 cups)
1 lb ground pork
1 egg
1/2 lb smoked pork butt, sliced
paprika gravy (see recipe in this cookbook)

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.

Nutrition Facts : Calories 315.1, Fat 17.2, SaturatedFat 6.3, Cholesterol 69.4, Sodium 762.1, Carbohydrate 25.3, Fiber 6.5, Sugar 7.6, Protein 15.9

HUNGARIAN STYLE STUFFED CABBAGE



Hungarian Style Stuffed Cabbage image

Provided by Geoffrey Zakarian

Time 2h20m

Yield 8 to 12 servings

Number Of Ingredients 19

1 large head green cabbage, cored
Kosher salt and freshly ground black pepper
4 strips bacon, small diced
4 cloves garlic, minced
1 onion, small diced
3 tablespoons Hungarian smoked paprika
1 cup ground beef
1 cup small-diced smoked ham
1 cup ground pork
1 cup cooked rice
2 large eggs, beaten
1 1/2 cups sauerkraut
One 28-ounce can diced tomatoes
1 tablespoon caraway seeds
1 tablespoon tomato paste
1 cup sour cream
1/2 cup milk
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill

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 ROLLS



Hungarian Stuffed Cabbage Rolls image

Make and share this Hungarian Stuffed Cabbage Rolls recipe from Food.com.

Provided by CJAY8248

Categories     One Dish Meal

Time 1h45m

Yield 8-10 cabbage rolls, 4-6 serving(s)

Number Of Ingredients 14

1/2 lb ground beef
1/2 lb ground pork
1 teaspoon salt
1/4 teaspoon thyme
1 dash pepper
1 cup cooked rice
2 large onions, chopped
1 egg
8 -10 outer leaves cabbage
1 cup tomato juice
1 tablespoon meat, paste (or bouillon powder or 3 bouillon cubes)
1 tablespoon shortening
2 tablespoons chopped parsley
1 1/2 tablespoons flour

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.

Nutrition Facts : Calories 883.7, Fat 27, SaturatedFat 9.7, Cholesterol 126, Sodium 1162.8, Carbohydrate 130.7, Fiber 47.2, Sugar 63.5, Protein 47.7

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