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.

Jill

"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))

--
http://www.helpforheroes.org.uk/shop/

My Mother In Love was German/Hungarian and the recipe looks right to me, exept that she added some brown sugar to the sauce, not a lot as I remember.
Nan in DE

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

Jill

On Tuesday, December 10, 2013 12:14:01 PM UTC-5, jmcquown wrote:
> I found Mom's recipe. I have no idea if this is 'authentic' to Hungary
>
> or anywhere else.
I doubt that there is only one authentic Hungarian way to make cabbage rolls. There's probably many 'Hungarian' versions out there.

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?


--
Food is an important part of a balanced diet.

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

In article >,
sf > wrote:
>>
>Is there a law against using all the other ingredients with no filler?

No law. But they'll come out pretty hard. Do you make meatballs/meatloaf
without bread crumbs? If so, and you're ok with the result, then feel
free to make cabbage rolls without filler.

I suppose some flavorless vegetable could be used instead, but it
would have to have excess water removed.

Cindy Hamilton
--

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.

Jill

On Tue, 10 Dec 2013 20:01:59 GMT, (Cindy Hamilton)
wrote:

> In article >,
> sf > wrote:
> >>
> >Is there a law against using all the other ingredients with no filler?
>
> No law. But they'll come out pretty hard. Do you make meatballs/meatloaf
> without bread crumbs? If so, and you're ok with the result, then feel
> free to make cabbage rolls without filler.
>
Exactly and I asked because filler makes meatloaf feel and taste
weird.

> I suppose some flavorless vegetable could be used instead, but it
> would have to have excess water removed.
>
Nah. Onion is fine by me.


--
Food is an important part of a balanced diet.

On 12/10/2013 3:01 PM, Cindy Hamilton wrote:
> In article >,
> sf > wrote:
>>>
>> Is there a law against using all the other ingredients with no filler?
>
> No law. But they'll come out pretty hard. Do you make meatballs/meatloaf
> without bread crumbs? If so, and you're ok with the result, then feel
> free to make cabbage rolls without filler.
>
I can't imagine not having some sort of filler. Same thing with not
having filler in meat loaf or meatballs.

> I suppose some flavorless vegetable could be used instead, but it
> would have to have excess water removed.
>
> Cindy Hamilton
>
I have nothing against rice or breadcrumbs or other grains as fillers.
Some recipes are improved by adding something to bind it.

I'll probably just cook some rice (I have both white and brown) because
that's what the recipe calls for. I don't eat a lot of rice but I
always have some on hand.

Later in life Mom started buying Success brand boil-n-bag rice:

http://www.successrice.com/

I must admit, it was waaaay better than the Minute instant Rice she used
when I was growing up.

Jill

On 10 Dec 2013 20:16:28 GMT, Wayne Boatwright
> wrote:

> Certainly no law. :-) However, in most European countries where it's
> popular, rice is usually used in some quantity, lesser or greater
> depending on region.

I can deal with a little rice... I like it in albondigas (1/4c to 1lb
of ground meat). Maybe I'll just stick to soup. Those cabbage roll
recipes looked pretty bland to me.

--
Food is an important part of a balanced diet.

On 10 Dec 2013 21:09:55 GMT, Wayne Boatwright
> wrote:

> On Tue 10 Dec 2013 02:00:21p, sf told us...
>
> > On 10 Dec 2013 20:16:28 GMT, Wayne Boatwright
> > > wrote:
> >
> >> Certainly no law. :-) However, in most European countries where
> >> it's popular, rice is usually used in some quantity, lesser or
> >> greater depending on region.
> >
> > I can deal with a little rice... I like it in albondigas (1/4c to
> > 1lb of ground meat). Maybe I'll just stick to soup. Those
> > cabbage roll recipes looked pretty bland to me.
> >
>
> You might want to try this recipe, which is the one I most often
> make. It really isn't bland. It's important, when serving, to offer
> sauce on the side to spoon over the cabbage roll when it's cut up on
> the plate.
>
Thanks, Wayne... I know my husband would love it if I made cabbage
rolls. He loves cabbage, I barely tolerate it. Although I do eat it
willingly several different ways now... I still can't say I "like" it.

--
Food is an important part of a balanced diet.

In article >,
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.
>
> That's all she wrote.
>
> Jill

That recipe is approximately what I do, Jill, when I make holubky,
though I don't think I would used that much onion for just a pound of
meat. And I was taught to only parcook the rice -- equal parts rice and
water, instead of 1:2. The liquid was tomato juice and the holubky
baked in the oven, covered. A layer of cabbage (leftover from the head)
might be on the bottom and a layer of kraut on top, with tomato juice
poured over before baking. Tomato soup was never an ingredient and I
somehow don't think Eva Kende would have used it, either. :-)
--
Barb,
http://www.barbschaller.com, as of April 8, 2013.

In article . 71>,
Wayne Boatwright > wrote:
(snippage)
> 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.

Merciful Maude!! A voice from the past! Hey, Wayne!!
--
Barb,
http://www.barbschaller.com, as of April 8, 2013.

On 2013-12-10 21:09:55 +0000, Wayne Boatwright said:

> You might want to try this recipe, which is the one I most often
> make. It really isn't bland. It's important, when serving, to offer
> sauce on the side to spoon over the cabbage roll when it's cut up on
> the plate.

Thanks for the effort; duly filed.

On 2013-12-10 21:43:58 +0000, Wayne Boatwright said:

> You're very welcome. You might remember that there are many many
> things that David doen'st like and won't eat, cabbage and green
> peppers among them. However, he does love the filling I make for
> both cabbage and peppers, so he discards those parts and just eats
> the filling. :-)

1st Cannibal: You know I really hate your brother-in-law.
2nd Cannibal: Well, just drink the soup.

On 10 Dec 2013 21:43:58 GMT, Wayne Boatwright
> wrote:

> You're very welcome. You might remember that there are many many
> things that David doen'st like and won't eat, cabbage and green
> peppers among them. However, he does love the filling I make for
> both cabbage and peppers, so he discards those parts and just eats
> the filling. :-)
>
Thanks again!

--
Food is an important part of a balanced diet.

On 12/10/2013 12:14 PM, 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.
>
> That's all she wrote.
>
> Jill

Great, Jill. I love stuffed cabbage! I'll have to make some soon.


--
CAPSLOCK–Preventing Login Since 1980.

On 12/10/2013 2:35 PM, jmcquown wrote:
> 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

Maybe quinoa instead of rice. I've been wanting something to do with that.


--
CAPSLOCK–Preventing Login Since 1980.

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.

In article >,
sf > wrote:
>On Tue, 10 Dec 2013 20:01:59 GMT, (Cindy Hamilton)
>wrote:
>
>> In article >,
>> sf > wrote:
>> >>
>> >Is there a law against using all the other ingredients with no filler?
>>
>> No law. But they'll come out pretty hard. Do you make meatballs/meatloaf
>> without bread crumbs? If so, and you're ok with the result, then feel
>> free to make cabbage rolls without filler.
>>
>Exactly and I asked because filler makes meatloaf feel and taste
>weird.

To each their own. I don't make meatloaf at all; neither DH nor
I really likes it. He makes meatballs, and we like them with a
fair amount of very coarse bread crumbs in.

>> I suppose some flavorless vegetable could be used instead, but it
>> would have to have excess water removed.
>>
>Nah. Onion is fine by me.

I was struck by your comment elsewhere that all of the cabbage roll
recipes seemed bland.

1. Not all food needs to be highly flavored to be good.

2. It's central and eastern European food.
A certain amount of blandness just comes with the territory.

Now I'm going to get hammered by a bunch of Hungarians talking
about about hot paprika and whatnot.

Cindy Hamilton
--

In article . 71>,
Wayne Boatwright > wrote:

> On Tue 10 Dec 2013 04:13:51p, Melba's Jammin' told us...
> >
> > Merciful Maude!! A voice from the past! Hey, Wayne!!
>
> Hey, Barb! How ya been?

Does the gmail address work without the x?
--
Barb,
http://www.barbschaller.com, as of April 8, 2013.

"gtr" > wrote in message news:2013121018485016198-xxx@yyyzzz...
> On 2013-12-10 21:43:58 +0000, Wayne Boatwright said:
>
>> You're very welcome. You might remember that there are many many
>> things that David doen'st like and won't eat, cabbage and green
>> peppers among them. However, he does love the filling I make for
>> both cabbage and peppers, so he discards those parts and just eats
>> the filling. :-)
>
> 1st Cannibal: You know I really hate your brother-in-law.
> 2nd Cannibal: Well, just drink the soup.

ewwwwwwww

--
http://www.helpforheroes.org.uk/shop/

On 12/11/2013 9:23 AM, Cindy Hamilton wrote:
> In article >,
> sf > wrote:
>> On Tue, 10 Dec 2013 20:01:59 GMT, (Cindy Hamilton)
>> wrote:
>>
>>> In article >,
>>> sf > wrote:
>>>>>
>>>> Is there a law against using all the other ingredients with no filler?
>>>
>>> No law. But they'll come out pretty hard. Do you make meatballs/meatloaf
>>> without bread crumbs? If so, and you're ok with the result, then feel
>>> free to make cabbage rolls without filler.
>>>
>> Exactly and I asked because filler makes meatloaf feel and taste
>> weird.
>
> To each their own. I don't make meatloaf at all; neither DH nor
> I really likes it. He makes meatballs, and we like them with a
> fair amount of very coarse bread crumbs in.
>
>>> I suppose some flavorless vegetable could be used instead, but it
>>> would have to have excess water removed.
>>>
>> Nah. Onion is fine by me.
>
> I was struck by your comment elsewhere that all of the cabbage roll
> recipes seemed bland.
>
> 1. Not all food needs to be highly flavored to be good.
>
> 2. It's central and eastern European food.
> A certain amount of blandness just comes with the territory.
>
> Now I'm going to get hammered by a bunch of Hungarians talking
> about about hot paprika and whatnot.
>
> Cindy Hamilton
>
LOLOL I don't think we have roving bands of Hungarians just waiting to
pounce.

Jill

This is the Frugal Prevert's Hungarian Cabbage roll recipe. Best I ever had.

Hungarian Stuffed Cabbage Rolls

2 Tbsp Freshly Rendered Lard Or Oil
3 Cloves Garlic Crushed
1 Medium Yellow Onion, Finely Chopped
1 Cup Seeded & Finely Chopped Anaheim Peppers Or Unseeded Chopped Cubanelle Peppers
1/2 Cup Long-Grain Rice
2 1/2 Cups Chicken Stock
1 Tbsp Hungarian Paprika
Salt And Freshly Ground Pepper To Taste
1 Large Head Cabbage
1 24 Oz Jar Sauerkraut, Drained
1 Lb Finely Ground Pork
1 Egg
1/2 Lb Smoked Pork Butt, Sliced Garnish Paprika Gravy

Saute the garlic, onion and peppers in the lard or oil until tender. Add the rice, 1 cup of chicken stock, paprika, salt and pepper. Cover and simmer for 10 minutes. Set aside and allow to cool. Core the cabbage and carefully pull the leaves off, keeping them as whole as possible. Blanch the leaves in a large pot of salted water until pliable, about 2 minutes. Drain and allow to cool. This should be done in a couple of batches. Cut out the tough white base of each leaf. In a Dutch oven, spread 2 cups of the drained sauerkraut in the bottom of the bot; set aside.

In a large bowl, combine the ground pork with the cooled rice mixture, egg, salt and pepper. Mix very well. Spread out a cabbage leaf on the countertop and roll up into a cylinder, folding in the sides as you roll.

Continue with the rest of the leaves; it may be necessary to piece together a couple of leaves tomake a nice roll. Arrange the rolls on the bed of sauerkraut in the pot. Place the pork slices atop the rolls and spread the remaining 1 cup of sauerkraut over all. Pour in the remaining 1 1/2 cups of chicken stock. It should just cover the cabbage rolls. If not, add more stock. Bring to a simmer and cook for 1 hour, 15 minutes. This dish may be served with the paprika gravy on the side.

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.

On Wed, 11 Dec 2013 14:23:08 GMT, (Cindy Hamilton)
wrote:

> I was struck by your comment elsewhere that all of the cabbage roll
> recipes seemed bland.
>
> 1. Not all food needs to be highly flavored to be good.
>
> 2. It's central and eastern European food.
> A certain amount of blandness just comes with the territory.

Apparently so (we call it Communist cooking at my house), but there's
not a drop of Central or Eastern European blood in me - so I wasn't
brought up on it and I'm not longing for the food of my childhood. If
I made it, I'd have to add something that would produce more flavor.
>
> Now I'm going to get hammered by a bunch of Hungarians talking
> about about hot paprika and whatnot.

That's kind of like the Texans and New Mexicans with their love for
heat. Heat is not flavor, IMO. I certainly like a little zip in my
food, but if I had to make a choice and live with it forever - I'd
take herbs and spices over heat. Not all Hungarians want heat, but
they do require peppers in some form. According to my SIL, it's not a
meal if no peppers are involved. I guess we could equate that with
old school Asians who eat rice three times a day.

--
Food is an important part of a balanced diet.

On Wed, 11 Dec 2013 11:36:28 -0800 (PST),
wrote:

> But when she cooked the
> cabbage, every fly in the neighborhood came over.

Is that a compliment or a complaint?

--
Food is an important part of a balanced diet.

"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.
>

Genuine cabage rolls use a sauce made from tomatoe juice or crushed
tomatoes, a half cup of brown sugar and a quarter cup of vinegar heated till
boiling. It makes a delicious sauce thst works so well with the cabbage.