On 12/10/2013 2:12 PM, sf wrote:
> On Tue, 10 Dec 2013 13:31:49 -0500, jmcquown >
> wrote:
>
>> On 12/10/2013 1:04 PM, Ophelia wrote:
>>>
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> I found Mom's recipe. I have no idea if this is 'authentic' to
>>>> Hungary or anywhere else. I'm typing it exactly as she wrote it.
>>>> My comments are in brackets.
>>>>
>>>> 8 large green cabbage leaves
>>>>
>>>> Stuffing:
>>>> 1 c. cooked [ah ha!] long grain rice
>>>> 1/2 lb. ground pork
>>>> 1/2 lb. ground beef
>>>> 1/2 tsp. salt
>>>> 1/4 tsp. pepper
>>>> 1 c. minced onion
>>>> 1 large egg
>>>>
>>>> Cook cabbage in 4 quarts boiling water, 5 mins. Drain. Combine
>>>> remaining ingredients (except sauce). Divide into 8 equal portions -
>>>> wrap each portion into a cabbage leaf. Secure with a toothpick. [I do
>>>> remember her using toothpicks!]
>>>>
>>>> Combine all ingredients in a large pan. Bring sauce to a simmer over
>>>> medium heat. Cover and cook, turning occasionally, 1 hour.
>>>>
>>>> Sauce/gravy:
>>>> 1 can tomato soup [I'd used tomato puree and adjust the amount]
>>>> 1 c. water [not sure about this unless you're using canned soup]
>>>> 1 c. chopped onion
>>>> 4 Tbs. sour cream
>>>>
>>>> Cook the cabbage rolls in this.
>>>>
>>>> That's all she wrote.
>>>
>>> Thank, Jill. Now i can see .... the tomatoey stuff is in the sauce and
>>> not in the filling! Hmm that make sense))
>>>
>> Oh yes! It's the tomatoey sauce the cabbage rolls are cooked in. I
>> seem to remember my mother also sometimes baked these in a foil covered
>> pan. As others have suggested, maybe you don't need the rice. It's a
>> filler so subtitutions are of course allowed. Even dried breadcrumbs
>> might work as well. :O
>>
> Is there a law against using all the other ingredients with no filler?
>
>
I doubt it. Seems like the raw beef and pork might need something to
help soak up the fat. <shrugs>

Jill