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Stuffed Cabbage Szabolcs Style<br />
serves 4, takes 120 minutes<br />
1 cabbage<br />
1 jar or packet of sauerkraut (do not use<br />
canned sauerkraut)<br />
500 g pork mince<br />
200 g sausage<br />
200 g smoked szalonna<br />
(fatty bacon)<br />
1 tsp salt<br />
1 tbsp Hungarian paprika<br />
1/2 tsp pepper corns<br />
100 g rice<br />
2 garlic cloves, mashed<br />
2 tbsp oil or lard<br />
2 cups sour cream<br />
a pinch of sweet marjoram<br />
or oregano<br />
Rinse 1 large head of cabbage and the sauerkraut in cold water.<br />
Place the mince, the uncooked rice, paprika, garlic, salt and some<br />
oil in a mixing bowl. Mix well using your hands.<br />
Remove the core of the cabbage. Leave head whole. Place in large<br />
pot of boiling water to wilt the outer leaves. You will be able to<br />
gently pull off whole cabbage leaves. Trim off thick centre vein of<br />
cabbage leaves. Make a pile of leaves on your workstation. Shake<br />
excess water off. Place 2 tablespoons of meat and rice mixture<br />
on a leaf (starting at the thick end) and roll it up and tuck in ends<br />
with your finger. Make as many as you can. Arrange the rolls in<br />
cooking pot. Put a few chunks of sausage and szalonna here and<br />
there between the rolls. Cover the rolls two-thirds full of water,<br />
arrange rinsed sauerkraut on top, sprinkle over the pepper corns<br />
and the sweet marjoram on top, cover and cook slowly for about<br />
1 1/2 hours, or until the rice is tender.<br />
Serve with fresh sour cream on top, good crusty bread and cold<br />
beer.<br />
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