Favorite Dish

a true Hungarian meal-----

This recipe was brought to the USA by my Dad. My Dad was born in Szigetvar, Hungary. It has some very minor modifications by my Mom.


HUNGARIAN STUFFED CABBAGE

OR

HUNGARIAN STUFFED BELL PEPPERS

INGREDIENTS:

  • cabbage, 1 head / or, substitute: 10-15 hollowed out bell peppers
  • ground beef, 2 lbs.
  • white rice, 1/2 cup
  • sauerkraut, 1 regular can
  • tomato juice, 1 large 46 oz. can
  • flour, 3 tbsp.
  • vegetable shortening, 3 tbsp.
  • salt
  • pepper
  • paprika
  • egg, 1

SPECIAL ITEM:

  • toothpicks, 1 box


Steaming

Steam 1 head of cabbage for 10 minutes. Take several leaves off cabbage, one at a time.


Stuffing

Mix uncooked ground beef, rice, salt, pepper, paprika (Season to taste.), and egg. Make into balls, then wrap each ball in a cabbage leaf (or, insert each ball into a hollowed out bell pepper). Fasten with toothpicks.


Slow Cooking

Take 1 can of sauerkraut and rinse salt out in cold water. Place sauerkraut in a 3 quart sauce pan. Cover with water. Add 1/2 can (about 1 quart) of tomato juice. Cut up the remainder of the cabbage that was left over from making the cabbage balls. Bring mixture of sauerkraut, water, tomato juice, and cabbage to a boil. Add cabbage balls. Cook approximately 1 hour.


Thickening

In a 1 quart sauce pan (a small pan), melt 2 rounded tablespoons of vegetable shortening. Add about 3 rounded tablespoons of flour. Stir. Add paprika--just for color, or for taste--best is Hungarian paprika. Add enough tomato juice to thicken. As soon as it thickens turn off stove.


Stirring

Stir thickening into cabbage-ground beef-rice mixture that has been cooked for one hour. Blend in and simmer for 5 minutes.


Now it is ready to eat!!!!


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