Cabbage rolls are not easy to make, but they’re worth the effort. A Hungarian classic, cabbage rolls are now enjoyed around the world. These are made with traditional Hungarian ingredients, and are sure to impress your family and friends.
One of the best things about these cabbage rolls is that they freeze incredibly well. In freezer containers, add four or five rolls and pop them into the deep freeze for use later in the year. They microwave up beautifully, or can be dropped into a pot with a drizzle of water and stewed up.
- 1 large head of cabbage
- 3 pounds ground meat (single type or mix)
- 2 cups long grain rice
- 2 onions
- 6-8 cloves garlic
- paprika, salt and pepper to taste
- 2 quarts tomato sauce or soup
Boil the cabbage until the leaves come off. De-vein the leaves and set aside. Sauté onions and garlic with 1-2 tablespoons of paprika, and cook until soft. Mix together meat, rice, onion mixture and 1-2 tablespoons of paprika, then set aside for the flavors to blend.
Well grease a large roasting pan or pot. Put cabbage veins and spare leaves into the bottom. Into each cabbage leaf, add a palm-full of the meat mixture, and roll up tightly. Place finished cabbage rolls into the pot or pan. Layer evenly, with spare leaves in between each layer.
Pour the sauce or soup over the cabbage rolls, being sure they are thoroughly covered. Cook, covered, in a 350F oven for 2-3 hours or more, or simmer on top of the stove for similar time. Near the end of the cooking time, check to see if the meat and rice are both done. If not, cook longer. Throughout the cooking process, check on liquid levels. Do not allow the cabbage rolls to boil dry! Too much liquid is self-correcting, while too little liquid will cause your cabbage rolls to burn and possibly be inedible.
Serve cabbage rolls with a dollop of sour cream, and some of the sauce. Traditional sides for cabbage rolls include crusty white bread, dill pickles and home-made noodles.
For a more complete explanation of how to make these delicious cabbage rolls, with detailed photographs and personal stories, please visit Rev. Allyson’s article on the subject at her blog.
For more fun, photographs and recipes, as well as a host of simple living ideas, check out Rev. Allyson’s simple living blog, The Freehold. It’s full of anecdotes and her personal experiences with living more simply and sustainably.
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