CABBAGE ROLLS - TÖLTÖTT KÁPOSZTA
Great aunt Lizi’s impact on my life pretty much ran the whole spectrum. She was responsible for our meeting with my husband back in 1967 and then years later she thought me how to make cabbage rolls and beigli. The rest of her influence was less beneficial to my overall well being, and may God forgive her for the misery she brought to the family on both sides of the Atlantic. But she was an excellent cook. I watched her make cabbage rolls once and it’s pretty much engraved into my brain. Today [thirty and some years later] I finally measured it out and wrote it down.
The uniqueness of Hungarian cabbage rolls is in the Hungarian paprika and the sauerkraut. And one more thing! This is not a dish you can quickly throw together. This has to be lovingly created. But have one of these babies and you think you died and gone to heaven.
So as not to stand at the stove and watch the pot for hours, I cook my cabbage rolls in the oven. Regular casserole dishes are not deep enough; you need a rather deep pan for even a single layer of cabbage rolls. Hungarian cabbage rolls need to be cooked with some type of smoked pork meat. Today I was able to buy a nice strip of smoked ribs. But when all else fails, a small ham steak chopped up and scattered on the first layer of sauerkraut will work too. You just need something smoked in the dish. Now a lot of cabbage roll recipes will start with “rinse the cabbage” First of all the wine sauerkraut we get here in Canada are less robust; less sour. Besides I use fresh green cabbage to roll the meat into. There are reasons for that too. Whole heads of sour cabbage are not always available here, nor do they look terribly appetizing. Somehow I could never bring myself to try them, and even if I did, it could become rather expensive if you needed 2-3 heads for all the rolls. As I was saying there is no need to mess with rinsing the sauerkraut, the fresh cabbage leaves and the sauerkraut combined comes out just right, the flavours merge and they couldn’t be more perfect. I add salt only to the filling. The sauerkraut and the smoked pork or ham provides ample salt to this dish. It takes 2 days to make cabbage rolls. Assemble and cook it in the oven on day one. Then let it cool and keep it chilled overnight. The following day make the paprika roux, add to the cabbage rolls and cook for 2-1/2 hours longer. After that the cabbage rolls can be served with fresh rustic bread and sour cream. No need for anything else, all the food groups are there. Did I say these were delicious?
1 small cabbage
1/4 cup Basmati rice
3 Tbsp oil
1 onion diced
2-1/2 lb ground pork
3 cloves of garlic, diced
1 lb smoked ribs or ham
1/2 tsp marjoram
1/2 tsp caraway seeds
salt and ground pepper to taste
1 Tbsp Hungarian paprika
8 cups sauerkraut
2 peppers, chopped
3-4 tomatoes, skin removed
4 Tbsp oil
4 Tbsp flour
3 Tbsp Hungarian paprika
1 tsp hot Hungarian paprika
14 % sour cream
• Put a large pot of water on the stove and bring to the boiling.
• Then carefully, as not to cut yourself, core the cabbage with a small, sharp knife.
• Add the cabbage to the pot and simmer it slowly.
• Meanwhile place the rice and 1 cup of water in a small pot and bring it to the boiling.
• Cook the rice for a short while; until half done.
• Pour off the water and set rice aside for use later.
• Return the cabbage to the boiling water.
• Again, when the first leaf separates, take the cabbage out of the boiling water and remove as many leaves as you are able.
• Repeat this until you have enough cabbage leaves for stuffing. en the first leaf separates from the head of the cabbage, stick a strong carving fork into the cabbage and remove it from the boiling water.
• Put the cabbage in the pan and carefully remove as many leaves as you are able without breaking
• Retain the cabbage water; this will be your stock.
• While the cabbage cooks, prepare the stuffing.
• Dice a large onion and place it in a non stick fry pan with 3 Tbsp oil.
• Gently sauté the onions until they are very soft.
• Place the ground pork in a large bowl.
• Add the half cooked rice.
• Add the soft onions and the diced garlic.
• Add the marjoram, caraway seeds, salt and pepper and 1 Tbsp Hungarian paprika.
• Add the 2 eggs.
• With clean hands combine the meat with the onions, spices and the eggs until filling is the same throughout.
• Place a small handful of stuffing inside a cabbage leaf and wrap it up like a burrito.
• Place the cabbage rolls on a tray temporarily.
• When all the stuffing is gone you can begin the layering.
• Scatter 4 cups of sauerkraut in the pan.
• Place the smoked ribs on the sauerkraut, or scatter the ham chunks on top.
• Arrange the cabbage rolls on the top.
• Add the pepper chunks and the tomatoes.
• Scatter another 4 cups of sauerkraut over everything.
• Add enough cabbage water to cover the last layer of cabbage roll.
• Place the pan in a 350F oven, cover with foil and cook for 4 hours.
• Remove from the oven and let cool.
• With a slotted spoon transfer the cabbage rolls and the ribs into a smaller pot and cover.
• Pour the cabbage and the broth into a separate pot and cover.
• Place both pots in the fridge for the night.
• The following day make a roux from 4 Tbsp of oil and 4 Tbsp of flour.
• Remove from heat and stir in 3 Tbsp of sweet and 1 tsp of hot Hungarian paprika.
• Stir the paprika roux into the pot with the cabbage.
• Taste the cabbage and adjust the salt if needed.
• Transfer half the cabbage back into the pan the cabbage rolls were cooked in.
• Lay the ribs and the cabbage rolls on the top.
• Cover with remaining cabbage and broth.
• Place in preheated 350F oven for 2-1/2 hours.
• Serve the cabbage rolls with sour cream and rustic white bread.
The cabbage is cored
Cabbage leaves should come off easily. If not, slide the cabbage back into the boiling water
The half cooked rice
The filling is ready
Lay a bit of filling inside the cabbage leaf
Fold up the cabbage leaf around the filling like a burrito
Distribute the smoked ribs
Add the cabbage rolls
Top with fresh pepper chunks and tomatoes
Cover everyting with sauerkraut
Make the roux
Add the layers again
Bake for 2-1/2 hours longer and cabbage rolls are ready
- I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!
All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.
- ► 2014 (96)
- ► 2013 (106)
- ► 2012 (290)
- MUSHROOM STEW - GOMBAPÖRKÖLT
- CHOCOLATE GANACHE
- LEMON CURD
- PAN POACHED SALMON
- FINE SOUP NOODLES – CÉRNAMETÉLT
- HUNGARIAN FILLED PASTA – DERELYE
- BREADED EGGPLANTS- RÁNTOTT PADLIZSÁN
- PANCO CRUSTED WHITE FISH FILLETS
- BREAD IN COAT – BUNDÁSKENYÉR
- CABBAGE IN TOMATOES - PARADICSOMOS KÁPOSZTA
- CABBAGE ROLLS - TÖLTÖTT KÁPOSZTA
- WAX BEAN SOUP - FRISS SÁRGABAB LEVES
- APRICOT UPSIDE DOWN CAKE
- HOMEMADE ICE TEA
- WAX BEANS GOULASH - SÁRGABAB GULYÁS
- WHITE FISH TEMPURA
- FERMENTED PICKLES - KOVÁSZOS UBORKA
- BLENDER HOLLANDAISE SAUCE
- HUNGARIAN POTATO FLATBREAD - KRUMPLIS LÁNGOS
- SOMLO TRIFLE - SOMLÓI GALUSKA
- GREEN BEANS STEW - ZÖLDBAB FŐZELÉK
- ▼ August (22)
- ► 2010 (203)