Hungarian stuffed cabbage   HT  MC  Hungarian  165mins

Serves 4    Hot  Pork  Beef  Vegetables  Grains  Main Course   Hungary  Eastern Europe

Ingredients:

Instructions

1. Preheat the oven to 170C, 325F, Gas Mark 3. Remove core from the cabbage, place in a large saucepan, cover with water then bring to the boil and cook until the outer leaves begin to loosen. 

2. Lift out the cabbage, remove the softened leaves and return the head of cabbage to the pan of boiling water to soften more leaves. Repeat until all leaves are removed. 

3. Once all the leaves have been softened, remove the centre stalks from each leaf and set aside.

4. Meanwhile, place the beef, pork, rice, salt, pepper and egg in a large mixing bowl and mix well. Set aside.

5. Place the bacon, onion and garlic in a saucepan and sauté until the onion is soft.

6. Add half of the onion mixture to meat mixture and mix well. 

7. Spoon half the sauerkraut into the bottom of a deep casserole and set aside. Using the 12 largest cabbage leaves, place about 3 tablespoons of the meat mixture on a each cabbage leaf and roll up, tucking in sides. Place rolls, seam side down, on top of the sauerkraut in the casserole dish. 

8. Coarsely chop any remaining cabbage leaves and place over rolls.

9.  Add the paprika, cayenne pepper, tomatoes, caraway seeds, water and remaining sauerkraut to the remaining onion mixture, place in a saucepan and cook until heated through. 

10. Pour the hot mixture over stuffed cabbage rolls, cover and bake for 1 hour 45 minutes. 

11. At the end of the cooking time,  mix together the flour and sour cream in a small bowl. Add in 2 tablespoons of the hot cooking liquid from the casserole, mix well then spoon over cabbage rolls. Continue to bake, uncovered for a further 15-20 minutes. Serve hot.

More Pork/Bacon Recipes  |  General Pork Prep & Cooking Times   |  Pork Cuts

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