Hungarian Stuffed Cabbage Rolls

Hungarian Stuffed Cabbage Rolls

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Stuffed Cabbage Rolls

  • 1

    pound ground pork

  • 1

    pound ground beef

  • 1

    tablespoons paprika - smoked, sweet, or hot, whatever is preferable

  • 2

    teaspoons toasted fennel seeds, ground

  • 1

    teaspoon ground black pepper

  • 2

    cloves garlic-finely grated

  • ½

    white onion grated

  • ½

    teaspoon chili flake

  • ½

    teaspoon ground coriander

  • cups of white rice, par cooked

  • kosher salt to taste

  • 32

    oz favorite sauerkraut or homemade

  • 16

    oz tomato juice

  • 1

    head green cabbage, bottom core cut off, discard tough outer leaves, remaining leaves separated, core cut into 6 wedges

  • 6

    slices smoked bacon (optional)

  • Sour Cream Marinated Cucumbers

  • ¼

    cup sour cream

  • 2

    cups sliced cucumbers

  • 2

    tablespoons chopped dill

  • 1

    tablespoon red wine vinegar

  • kosher salt and fresh ground pepper

Directions

Preheat oven to 325° F, preheat steamer 1. Place all cabbage leaves in the steamer and cook for 15 minutes until pliable. Remove, separate and lay out on kitchen to cool. 2. In a large bowl, mix the meat, paprika, seeds, black pepper, garlic, onion, chile flake, coriander, and rice until well combined. Season with salt. Check flavor by microwaving ot sauteing a small portion. 3. One at a time on a flat surface, place 2 tablespoons of the mixture onto the core end of a single cabbage leaf. Gather the sides up as you roll to enclose the sides (like a egg roll or burrito) 4. Place each roll into a large casserole dish, seam side down. Pack each roll while leaving occasional small spaces to add the pieces of cabbage hearts 5. When the casserole dish is full, top the rolls with the sauerkraut and some of its remaining juices. Add the tomato juice - the liquid should come up 1/2 to 3/4 up each roll. Lay the slices of bacon over the top. 6. Cover tightly and bake in the oven for 3 hours, until rolls are hot in center and tender. 7. Meanwhile, in a small bowl, mix together the sour cream, cucumbers, dill and vinegar. Season with salt and pepper. Refrigerate. 8. Transfer rolls and cabbage pieces onto serving platter, spoon sauce over top. Serve with sour cream cucumber mixture on side.


Nutrition

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