On Tuesday, December 10, 2013 9:14:01 AM UTC-8, jmcquown wrote:
> 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.
>

My mother-in-law prefers Heinz Tomato Soup (from Canada) when she makes
golabki (doves). And no sour cream in the cooking liquid.

She also prefers to bake them in the oven, this time of year. She made them
at our house one summer, on top of the stove. But when she cooked the
cabbage, every fly in the neighborhood came over.