Cabbage Rolls - Real Hungarian Style
- Ready In:
- 3hrs
- Ingredients:
- 21
- Yields:
-
28 cabbage rolls
ingredients
- 2 heads cabbage
-
Filling
- 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
-
Stewing Sauce
- 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
directions
- 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.
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Reviews
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I don't even have to make this recipe to try it. It is exactly the way my grandmother taught me when I was young., Yes, she was Hungarian,had a pig farm down in west virginia. Anyway, after surfing all the other recipes, I came across this one and it is my recipe... THESE ARE DELICIOUS! I am well know in the area for my cabbage rolls, I get allot of compliments every time I make them. OOH SOO GOOD. so, Try these THEY'RE WONDERFUL AND SO COMFORTING. the only thing that I do do differently is that I layer fresh bacon on my layers (i/2 cut strips) instead of crumbs... that way the bacon flavor gets down into the cabbage. I use uncle bens 5 minute rice, uncooked, and 3 eggs instead of 4, and garlic is a personal preference... you can actually by the can tomatoes with garlic... and I never used the smoked sausage, but they said that was optional... and instead of the sausage, I add a 1 lb of fresh ground veal.. that's grandmother's , and it makes a difference. Key: mix all your stewing sauce together first... that way its equal.. and I layer : sauce.. cabbage rolls, saurkraut, bacon, the repeat. top with bacon, then I take the left over cabbage and lay it ontop of everything, so that the oven doesn't does not burn anything... ENJOY!
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I am pretty sure Tony is NOT Hungarian, but my mother, grandmother, and her mother, etc. all were. There are no tomatoes in this, no bacon and no sausage nor is there nearly that much sugar. Also, you need to take each cabbage leaf and remove the harder core in a diamond shape - this makes it easier to seal, S-Veeeeetheart. My Nana used to call me that and she came over on the boat to Ellis Island....
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I basically made this recipe as directed except that I layered the cabbage rolls in a crockpot with sauce in between layers, and cooked on low for 8 hours. Delicious! I used the optional sausage and bacon .... mmm. I did reduce the salt a little bit and my mom still thought it was too salty - maybe the sauerkraut?? Anyway I didn't think it was too salty and I loved it! I brought it to a gathering where a lot of people thought it was good, and got seconds
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Making them today but already know they are going to be AWE! Growing up we lived for when someone in the famiily did the do and made cabbage rolls...couldn't get enough. Actually making them for the holidays, meeting up with some of my cousins and their mom (my aunt) made the best...so as a surprise I'm making them for the boys...and me of course. Probably won't be as good as my Aunt MaryAnn's...then again..don't know, we'll see. Grew up in Michigan now living in California and my guy never even heard of cabbage rolls...WHAT...made them for him and of course he LOVED them...he's happy I'm making them again.
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