Cabbage Rolls Real Hungarian Style Recipes

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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



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.

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

CABBAGE ROLLS - REAL HUNGARIAN STYLE



Cabbage Rolls - Real Hungarian Style image

I've eaten at Tony Packos in Toledo Ohio many times over the years and I can only wish that they'd use this recipe for their cabbage rolls. One year, after Christmas, my boss brought in some of these cabbage rolls leftovers from a family dinner and they were so fantastic that I kept bugging him until his wife very kindly wrote out the recipe for me. He is Hungarian and his wife is Polish so you can see that there is a lot of quality cooking in their genes. Everyone who has eaten these has begged for the recipe and if you make these I promise that you will love them and your friends will offer to detail your car to get the recipe. Ok, maybe that's a bit of hyperbole but these are so good that I've stopped looking for cabbage roll recipes. I freeze the leftovers in Seal-a-Meal bags and they keep for months (2 or 3 months is as long as I've been able to keep them before finishing them off). It's great being able to drop the bags in boiling water and having a meal as good as this in 30 minutes. This recipe is exactly as I got it and it comes out perfectly if you cut it in half, which is usually the way that I do it. (If I pack too many goodies in my freezer, I can't fit in my ice cream maker). The juice from this dish is terrific over mashed potatoes and the optional sausage really turns out great after simmering in the roasting pan.

Provided by Redox

Categories     Meat

Time 3h

Yield 28 cabbage rolls

Number Of Ingredients 21

2 heads cabbage
2 cups long grain rice, scalded
2 lbs lean ground beef
1 lb fresh lean pork sausage
2 small onions, minced
4 eggs, beaten
1 cup water
4 teaspoons salt
2 teaspoons fresh ground black pepper
2 teaspoons paprika
1 garlic clove, minced
2 quarts sauerkraut
2 (28 ounce) cans canned tomatoes
4 cups tomato juice
1/8 cup dried onion flakes
8 tablespoons sugar
2 teaspoons salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon paprika
1 lb bacon, cooked
2 lbs sausage, smoked

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.

CABBAGE ROLLS



Cabbage Rolls image

This is a family recipe that goes back more than 80 years. I have made modifications to this recipe to enhance the taste and flavor. These cabbage rolls freeze well.

Provided by William Anatooskin

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 2h30m

Yield 12

Number Of Ingredients 17

2 cups uncooked long-grain rice
4 cups water
2 large heads savoy cabbage
1 cup water
2 onions, chopped
3 tablespoons butter
¾ cup uncooked long-grain rice
1 pound extra-lean ground beef
½ pound pork sausage
4 cloves garlic, minced
2 teaspoons dried dill weed
¾ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon white sugar
1 (26 ounce) can condensed tomato soup
1 (28 ounce) can whole peeled tomatoes, with liquid
8 bay leaves

Steps:

  • Wash rice thoroughly. In a medium saucepan, combine 2 cups rice and 4 cups water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed.
  • In the meantime, remove the core from the cabbages using a thin, long knife. Place 1 cabbage in a microwave proof container with a lid with core side down. Pour 1/2 cup water into the container with the cabbage, cover and microwave on HIGH (full power) for 10 minutes. Carefully turn cabbage over and cook covered for an additional 10 minutes. When cabbage is cooked, let sit until it is cool enough to handle. Separate leaves carefully, removing any tough ribs. Cook the second cabbage in the same manner.
  • Divide chopped onions in half. Saute one half of the onions in 3 tablespoons butter; cook just until translucent (do not brown). In a large mixing bowl, mix together both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend.
  • Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out.
  • Preheat oven to 350 degrees F (175 degrees C). Prepare two 9x13 inch casserole dishes by placing some left over cabbage leaves in bottom of each. Arrange cabbage rolls in a single layer tight against each other.
  • In a food processor or blender, process condensed tomato soup and tomatoes. Pour tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with aluminum foil.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours. Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot.

Nutrition Facts : Calories 441.3 calories, Carbohydrate 59.5 g, Cholesterol 43.4 mg, Fat 16 g, Fiber 8 g, Protein 18 g, SaturatedFat 6.4 g, Sodium 800.7 mg, Sugar 11.4 g

HUNGARIAN STYLE CABBAGE ROLLS SOOOO GOOD!



Hungarian Style Cabbage Rolls Soooo Good! image

Make and share this Hungarian Style Cabbage Rolls Soooo Good! recipe from Food.com.

Provided by M. LaMons

Categories     Pork

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 head cabbage
1 lb hamburger
1/2 cup rice
2 ham hocks
1 lb sauerkraut (Large bag)
4 cups water (Less)

Steps:

  • In large pot, boil cabbage whole until tender enough to remove leaves. (Cut Core before boiling).
  • Place in cold water in sink. When cool enough to handle, remove leaves and let float in water.
  • Mix hamburger and rice, add salt and pepper to taste. Place the 2 ham hocks in bottom of pot. Roll large golf ball size hamburger mixture in cabbage leaves and stack on top of hocks. Cover with water just to the top of rolls. Don't go above the rolls with water. Spread the sauerkraut over the top of rolls and bring to a boil. As soon as it boils, reduce heat to simmer and cover for at least 6 hours. (Leave ham hocks in pot)Serve with mashed potatoes for an ultimate taste sensation. Very easy and the final product is awesome! No tomatoes? WOW! Hope you enjoy as much as we do!

Nutrition Facts : Calories 380.3, Fat 13.5, SaturatedFat 5, Cholesterol 76.1, Sodium 871.3, Carbohydrate 36.9, Fiber 8.4, Sugar 10.2, Protein 29.4

HUNGARIAN CABBAGE ROLLS



Hungarian Cabbage Rolls image

This is a labor intensive recipe, gather some friends/family to help. Have the butcher grind the pork for you. See note in recipe. Ground Pork, a ton of garlic, smokey ham hocks, what's not to love. This recipe makes a lot of cabbage rolls, but not to worry. They freeze extremely well, and after you taste these, you will want a freezer full. To Freeze, place 3 cooked cabbage rolls and some of the cooked saurkraut/cabbage mixture in a freezer bag and freeze. Reheat in microwave and add some fresh sour cream, better than the first time.

Provided by personalchef

Categories     Hungarian

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 11

2 heads cabbage
4 -5 lbs ground boneless pork shoulder
8 -10 garlic cloves, chopped
2 cups uncooked long grain white rice
2 tablespoons sweet Hungarian paprika
salt
pepper
1 cup hot water
4 ham hocks, cut in half
32 ounces sauerkraut, rinsed
16 ounces sour cream (to garnish)

Steps:

  • Get out your big turkey roasting pan or other large roasting pan with lid.
  • Cook both cabbages in boiling water, gently peeling off large outer leaves as they become pliable. Continue peeling off leaves until you have at least 25. Remove cabbage from pots and cool. Core when cool, and save the rest.
  • In a large mixing bowl, combine ground pork (NOTE: the reason for using a ground shoulder roast is because you want more fat than in normally found in ground pork, but if already ground pork is your only option, go ahead and use it, but mix in about 1/2 cup Crisco or other solid shortening with pork).
  • So, combine pork, garlic, uncooked rice, and paprika. Add enough hot water to make mixture workable, but not mushy.
  • Now for your cabbage leaves, lay spine side up on cutting board, and with very sharp knife, trim the spine to make it thinner. Start at the top, in the leaf, and trim very gently until you get to the bottom where you can trim more deeply, to get a uniform thickness. Be careful not to puncture leaf or trim too deeply. This step makes the leaves so much easier to roll. Flip leaves over so that the "cup" side is up.
  • Once your leaves are ready to roll, place a good 1/2 cup of pork mixture in your hand and shape into an oblong roll, about 1-1/2 inch thick and 3-4 inches long. Place this in center of cabbage leaf and make the roll, folding bottom up, then sides in, then roll to top. (kinda like a burrito) Continue till all filling and leaves are used.
  • Coarsely chop your remaining cabbage.
  • Preheat oven to 350.
  • In bottom of roasting pan, place chopped cabbage and sauerkraut and mix together well. Lay your ham hocks all around, evenly distributed, and kinda poke them down into kraut and cabbage mixture.
  • Now you place your cabbage rolls on top of all. Stagger placement so that the rolls aren't directly on top of one another.
  • Pour hot water over the whole thing, just to barely cover.
  • Put cover on roaster and bake at 350 for 2-1/2 to 3 hours until your rolls are quite firm.
  • To Serve, place some kraut cabbage mixture on plate, top with cabbage rolls, usually about 3 per serving, and top with sour cream to taste.
  • NOTE: You may want to have a 3rd head of cabbage on hand, just in case you can't get enough leaves off of two to use all your filling.

Nutrition Facts : Calories 957.7, Fat 59.4, SaturatedFat 23.9, Cholesterol 187.5, Sodium 1019.4, Carbohydrate 59.3, Fiber 9.5, Sugar 10.6, Protein 47.9

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