Directions: |
Directions:For the cabbage head
Cut out the core of the cabbage. Put the cabbage head. bay leaves. spices and vinegar in a large stock pot. Cover with cold water. Heat the ingredients on high and bring to boil for 20-30 minutes until the cabbage is softened. Remove the cabbage head from water and let cool.
For the meat filling
In a large bowl. add onion. ground meat. garlic, eggs, and spices. Mix well with your hands until combined.
Stuff the cabbage
To stuff the cabbage, you will take an individual cabbage leaf and roll it around a spoonful of meat filling. For a step-by-step reference, see picture above.
1. Lay a single cabbage leaf on a plate (If there is a hard stem on one end, cut a bit of that off.)
2. Put a large spoonful of meat filling in the center of the cabbage leaf
3. Fold one end over the meat filling
4. Wrap the adjacent end over the fold and meat filling
5. Roll the cabbage leaf around the meat filling
6. Once the cabbage leaf is completely rolled around the meat filling, push the open end of the roll in with your thumb
7. The Hungarian mom who taught me this says after you push that end in. it should look like a belly button
8. Set aside
Continue to make these little rolls until you run out of filling or cabbage leaves.
Refrigerate the rolls while you warm the sauerkraut and sauce.
For the sauerkraut/sauce
Drain juices from sauerkraut in a large colander and rinse with water. (You do this to
remove the sour taste.) Squeeze out all the water from the sauerkraut.
In a large stock pot. melt butter over medium heat. Saute garlic and onions until translucent. then add bell pepper and saute until soft. Mix in spices and saute until fragrant.
Spoon in tomato paste and pour in the water. Bring this mixture to a boil and simmer until well mixed.
Place cabbage rolls in a baking dish and bake at 350 degrees for 1 hour. |
This recipe for Hungarian Stuffed Cabbage is from