(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.). Crock Pot Hungarian Stuffed Cabbage Rolls With Sauerkraut. Peel the onions, cut them into chunks and pulse them in a food processor until they resemble a fine chop. (Frozen trays of cabbage rolls can be cooked the same way if thawed first, or a bit longer if baked from frozen. Get it free when you sign up for our newsletter. I did marry without kitchen credentials and elsewhere have referred to my early cooking repertoire of fried Spam and canned yams, and 101 ways to cook hamburger. He is Hungarian and his wife is Polish so you can see that there is a lot of quality cooking in their genes. Secure rolls … Your technique may not matter - but that's how we did it. 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. 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. (see photo below). HUNGARIAN STUFFED CABBAGE ROLLS : Remove core from 1 (3 to 4 pound) cabbage. Remove the cabbage rolls to a warm platter. While rolling pigs, start cooking the stewing sauce in another pot. Drain and reserve liquid. 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. It was the 60s, and though Betty Friedan had not even published the Feminine Mystique, the feminism drums were beating. 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. My brother's given it a thumbs up - whew! Add the spices to the tomato sauce and give it a quick whisk to evenly distribute. https://www.tasteofhome.com/recipes/hungarian-stuffed-cabbage I could never figure out that frequent exhortation, and that kind of remark almost ensured that I was not enamoured by the prospect of being barefoot in the kitchen. Add the garlic and cook for about 2 minutes longer. I have muscle memory of doing this. You'll need to make some cuts next to the core to help you remove individual leaves. Put about 2 tablespoons of this meat and rice mixture on each cabbage leaf; fold sides in and roll up. Visit the Recipe Q. C. page - that's where you can LIKE this recipe! Remove from heat. Add the rice, 1 cup of the chicken stock, … It can make for several hours in the kitchen, but you can freeze the rolls and enjoy for weeks / months after. This recipe does a pretty good job of replicating my mother's / grandmother's version of cabbage rolls. My mother was a solid cook, but there was no evidence that culinary expertise had helped her bag her man. Cover the pot and cook on low for 6 to 8 hours. Pour over a mixture of  1 cup tomato sauce, 1 cup tomato juice, and 1 cup water or chicken stock. 8 %, Polish Stuffed Cabbage Rolls (Golabki / Golumkies / Golumpkis), Crock Pot Swedish Cabbage Rolls (The Best!!!!!!). 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. Then add the rice and the tomato juice to the meat mixture. [Jump to Recipe]. Freeze the head of cabbage and then let it defrost overnight in the freezer. 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. Saute the garlic, onion, and peppers in the lard until tender. This recipe does a pretty good job of replicating my mother's / grandmother's version of cabbage rolls. was still, at least in my family, the main life goal for a young woman. The rice may absorb a bit of the water. Cut the larger outer leaves in half. Instead of thawing the frozen cabbage, so stick the whole frozen head in a very large pot with 2 inches of boiling water and leave it for 10 minutes before trying to peel off leaves. So off I went on another cooking research project - with help from the internet and my trusty FBC blogger friends. Most recipes for Hungarian Cabbage Rolls use a tomato sauce, though oddly, the Hamilton Hungarian Community's annual cabbage roll sale offers up a version that is more "paprikash" - and just at the moment I don't have a recipe for that. onion, chopped 1/3 … Secure rolls with toothpicks if desired. I rinse the rice and leave it covered in warm water while preparing the rest of the filling. You will not be surprised to learn there are tons of variations on cabbage rolls - influenced by family and culture. Most recipes for Hungarian Cabbage Rolls use a tomato sauce, though oddly, the Hamilton Hungarian Community's annual cabbage roll sale offers up a version that is more "paprikash" - and just at the moment I don't have a recipe for that. This recipe does a pretty good job of replicating my mother's / grandmother's version of cabbage rolls. I have a "muscle memory" of what it was like to stuff the cabbage leaves, but I never paid attention to the big picture. 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. Mix group together, bring to a boil, then simmer 5 to 10 minutes. (Tip: Sigh... you may want to read the Notes first. It's great being able to drop the bags in boiling water and having a meal as good as this in 30 minutes. I did buckle to pressure to help make the cabbage rolls. Ok, maybe that's a bit of hyperbole but these are so good that I've stopped looking for cabbage roll recipes. Drain it before adding it to the meat mixture. With a bit of the finely sliced left-over cabbage on the bottom along with some tomato sauce/juice, the rolls were layered into the pot and mostly covered by more tomato sauce / juice. Cover this tightly with foil and freeze or bake (the same day or next). My family always used Uncle Ben's Long Grain rice. Ready to Roll. The recipe makes a lot - at least 3 dozen, maybe more depending upon the size of the cabbage leaves / rolls. Since they may be a bit wet, the rolling stage can be done on a tea towel. Trim off the heavy stem and flatten leaves somewhat. Containers and Cooking Prep. Spread the drained sauerkraut over the rolls. There's a lot to unpack in that one. There are tips and issues and options - outlined in Notes, below - but the basic recipe follows. place cabbage in a large bowl, wrap tightly with plastic wrap and microwave 3-6 minutes until outer leaves are pliable and translucent; remove outer leaves with tongs, set aside and repeat as necessary. Begin to mix the two meats, and then add the tomato sauce mixture, until it is somewhat evenly distributed. Cabbage leaf in hand, add about 2 heaping tablespoons to the leaf (or a slightly smaller amount if it is a small cabbage leaf). 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. Bake on the middle rack in a 350 F oven for 2 to 2.5 hours. Separate the leaves and boil them uncovered for 5 minutes or until soft enough to roll. Pile up all the leaves in a bowl ready to be filled / rolled. Mix the drained rice with the onion garlic mixture (from the previous step) until all the rice is coated. Make all the rolls, placing them seam-side down somewhere until you sort them into containers for cooking or freezing. 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. place in boiling water, core down and add 2 cups of vinegar to the water. The juice from this dish is terrific over mashed potatoes and the optional sausage really turns out great after simmering in the roasting pan. If using, mix it in among the other ingredients. Pour 2 more cups of tomato juice evenly over the rolls and around the edges of the pot, making sure … 25.3 g With this cookbook, you’re never more than a few steps away from a flavorful dinner. Place the cored cabbage head in a large bowl; pour boiling water over to cover. (Nutrition information is calculated using an ingredient database and should be considered an estimate. So... how to prep the cabbage leaves? 1 cup tomato sauce (see Notes)2 TB Hungarian paprika (sweet, not hot - details)1/2 tsp nutmeg3-4 tsp salt1 tsp pepper. 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). Core cabbage, heat in salt water till leaves separate. I call making these a project. https://www.food.com/recipe/cabbage-rolls-real-hungarian-style-98150 Trim the spines on all leaves that have a thick unpliable spine.

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