In article . 14>,
Wayne Boatwright > wrote:

> On Tue 10 Dec 2013 01:29:46p, jmcquown told us...
>
> > On 12/10/2013 3:16 PM, Wayne Boatwright wrote:
> >> Hungarians often use ground smoked pork in the filling, and also
> >> usually have sauerkraut on the bottom of the baking dish. It's
> >> virtually always a tomato based cooking sauce, often sweet and
> >> sour, and they usually serve the sour cream to be spooned on
> >> rather than cooked with.
> >>
> >> Lots of variations out there, and most are fairly authentic in
> >> some part of the world.
> >>
> >> Having said all that, when we lived in Cleveland it was in an
> >> area populated with heritages of Slovakia, Slovenia, Hungary,
> >> Poland, etc. They all seemed to have their versions of this.
> >
> > I'm sure that's true. My mom grew up in Ohio, which you might
> > remember.
> > A small town with a cultural mix of people. She probably got
> > this
> > recipe from some young woman she went to high school with. Who
> > got it from her mother. There are so many variations. I knew I
> > remembered a little bit of sour cream added to the sauce.
> >

I was talking to a Hungarian (from Budapest) friend last week about this
very dish. I mentioned that Croatians use 'sauer' cabbage leaves for
wrapping and he said Hungarians do the same. And rice wasn't used
either. The sauce was also tomato juice.

D.M.