Your technique may not matter - but that's how we did it. Begin to mix the two meats, and then add the tomato sauce mixture, until it is somewhat evenly distributed. (If I pack too many goodies in my freezer, I can't fit in my ice cream maker). If using, mix it in among the other ingredients. onion, chopped 1/3 … In my own handwriting from the 1980s, I recorded my mother's recipe, but in hindsight it is confusing and now I have found that she can't remember details enough to offer clarification. Ingredients 1/4 cup rice (rinsed and drained) 1 pound lean ground pork 1/2 pound ground chuck 2 garlic cloves (minced) 2 medium onions (finely chopped) 1 large egg 1 tablespoon salt (or to taste) 1/2 teaspoon pepper 2 tablespoons paprika (sweet or hot, divided) 1 Secure rolls with toothpicks if desired. Crock Pot Hungarian Stuffed Cabbage Rolls With Sauerkraut. Take a peek at the 1 hour mark to see if more liquid is needed - adding more tomato juice if necessary to keep the rolls moist. Drain and carefully remove the whole leaves. It all starts with preparing the cabbage. You will not be surprised to learn there are tons of variations on cabbage rolls - influenced by family and culture. Add the rice, 1 cup of the chicken stock, … ), Ingredient Note - it may not be obvious as you scan the ingredients, but by the time all is said and done, you'll be needing about 4 cups of tomato sauce and 4 cups of tomato juice, 2-4 cups of chicken broth, and I also use 2-4 pieces of Hungarian smoked sausage (Csabai or Debreceni kolbász). Pour over a mixture of 1 cup tomato sauce, 1 cup tomato juice, and 1 cup water or chicken stock. For your little assembly line to work, you want to be standing next to a bunch of cabbage leaves and the filling. I spread some of the finely sliced left-over cabbage on the bottom along with some tomato sauce/juice and placed one layer of rolls over top. Put about 2 tablespoons of this meat and rice mixture on each cabbage leaf; fold sides in and roll up. Trim the spines on all leaves that have a thick unpliable spine. 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). Drain the rice in readiness for this step. My mother was a solid cook, but there was no evidence that culinary expertise had helped her bag her man. So... how to prep the cabbage leaves? I have muscle memory of doing this. My family always used Uncle Ben's Long Grain rice. Combine ground meats, chopped onion, rice, egg, salt, pepper, and paprika. Ok, maybe that's a bit of hyperbole but these are so good that I've stopped looking for cabbage roll recipes. Remove the cabbage rolls to a warm platter. My own addition was to place chunks of Hungarian smoked sausage (Csabai or Debreceni kolbász) in between the rolls. I call making these a project. Remove from heat. My brother's given it a thumbs up - whew! If the cabbage leaves are a bit wet, do the rolling on a tea towel. Combine ground meats, chopped onion, rice, egg, salt, pepper, and paprika. 25.3 g use a pressure cooker to semi-cook the cabbage, leaving leaves soft and limp, do not add salt to the water (I didn't) since it makes leaves tougher. The rice is not cooked ahead of time. chopped hamburg 1 med. Place the cored cabbage head in a large bowl; pour boiling water over to cover. Cover this tightly with foil and freeze or bake (the same day or next). You'll need to make some cuts next to the core to help you remove individual leaves. There are tips and issues and options - outlined in Notes, below - but the basic recipe follows. Place them in the freezer (in a freezer bag) two days before; the evening before project day, remove them from the freezer. (For the record, I will note that my family did not add nutmeg, but many cooks among Mr. KB's relatives in Hungary swear by the addition of nutmeg to almost anything.). And one more tip: fellow blogger says she finds freezing is easier and better than blanching, but freezing and them steaming gets the cabbage much softer than either method alone. I have a "muscle memory" of what it was like to stuff the cabbage leaves, but I never paid attention to the big picture. It's great being able to drop the bags in boiling water and having a meal as good as this in 30 minutes. My mother was able to tell me that they preferred this because it was faster than cooking them in the oven, but I have time and opted for the oven, thus leaving my stove-top uncluttered. The goal is to get a nice pile of pliable cabbage leaves in sizes appropriate for one roll - in other words a cabbage leaf that is roughly the size of your cupped hand, with about two tablespoons of filling for each. (Or do the cuts before you put them in the freezer.) (A quick peek at videos and I see some people who do a simple roll and then finger-tuck both ends, others fold in both sides and roll - do what works for you.) I placed my cabbage rolls into roasting type pans (foil also works) in quantities that work for us - about 12-16 per pan. Pour 2 more cups of tomato juice evenly over the rolls and around the edges of the pot, making sure … [Jump to Recipe]. 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. Drain it before adding it to the meat mixture. It's fine to leave it out on the counter overnight in a rimmed tray to catch the liquid. (Nutrition information is calculated using an ingredient database and should be considered an estimate. HUNGARIAN STUFFED CABBAGE ROLLS : Remove core from 1 (3 to 4 pound) cabbage. 1 cup tomato sauce (see Notes)2 TB Hungarian paprika (sweet, not hot - details)1/2 tsp nutmeg3-4 tsp salt1 tsp pepper. Heat whatever fat you are using (see Notes) over medium-high heat, in a large fry-pan and cook the onion until soft and translucent. 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. More of the finely sliced cabbage can be spread on top. Drain and reserve liquid. I rinse the rice and leave it covered in warm water while preparing the rest of the filling. place in boiling water, core down and add 2 cups of vinegar to the water. Ready to Roll. Even though the spine was trimmed, it may still be too stiff to fold over or tuck in. Rinse with cold water, draining with sieve, then mix into rest of filling ingredients. Throughout my adolescence, my mother frequently remarked - "You'll never get a husband if you can't make cabbage rolls." Obviously, cut the recipe in half if you wish. As outlined in Notes below (and after some trial and dissatisfaction) the best way to prep the cabbage is to freeze it ahead of time. It was the 60s, and though Betty Friedan had not even published the Feminine Mystique, the feminism drums were beating. https://www.tasteofhome.com/recipes/hungarian-stuffed-cabbage 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. Make sure the water is at a rolling boil, if rice is not scalded enough it will be crunchy! This Hungarian style stuffed cabbage roll recipe is made with sauerkraut and ground beef and ground meat. To scald rice: Heat a generous amount of water in a heavy pan that will hold the heat. 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