Hungarian Stuffed Cabbage Rolls

READY IN: 45mins
Recipe by figaro8895

Easy to make and fairly inexpensive.

Top Review by Timothy H.

This is straight out of the Jeff Smith Frugal Gourmet Immigrant Ancestors cook book.If you follow this exactly you cannot go wrong.The only thing different is that I spread the extra cabbage leaves over everything to keep the moisture in!

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. In a Dutch oven spread two cups of the drained sauerkraut in the bottom of the pot; set aside.
  4. 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.

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