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Cabbage Rolls #1. Sorry for the delay. Word Perfect I had my reciple files in is apparently not

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Joined: Dec 28, 2005


Posted to Thread #16172 at 6:02 am on Sep 13, 2009

compatible with Vista in my newer laptop. I transferred my recipe file in Open Office. What a mess - lost all the formatting am still trying to get used to OO, but I don't like it. Really miss Word Perfect. What is everyone else using?

Cabbage Rolls (Hungarian)

2 pounds ground meat (half pork/half beef or meatloaf blend of beef-veal & pork is very good)
1 cup rice (UNCOOKED) rinsed well (you can use more or less rice, I usually use about cup per lb. of meat)
2 large onions, diced
2or3 garlic cloves, diced
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon pepper
1or2 heads of cabbage (depending on size)
1 large can tomato juice
1 can sauerkraut (rinse slightly so it will not be too sauer)
1 smoked ham hock or ham bone, optional

Cut the core out of cabbage. Blanch cabbage in a large pot of boiling water until leaves are limp. Remove outer leaves one at a time as they soften. If leaves are large, cut in half (the thick vein in the centre of the leaf may have to be trimmed off first). Can be prepared a day or so earlier and refrigerated until ready to use.

Place meat in large bowl.

Saute onions in oil until very soft, add garlic and continue to saute for a few minutes longer. Take off burner, mix in paprika, salt and pepper. Add to meat in bowl. Rinse onion pan with about cup of water and add to meat mixture - this helps to mix the mixture and makes it light. Check meat to make sure there's enough salt.

Rinse uncooked rice in cold water (until water is clear) and add to meat along with cooked onions. Mix well with hands
Stuff cabbage leaves with meat like burritos. Can freeze at this point. I freeze rolls on cookie sheets and when frozen, store in bags.

Chop left-over cabbage with 1 onion, add some sauerkraut and put half of the mixture in bottom of a large pot. Put ham hock or bone in centre of pot. Layer cabbage rolls in pot. Sprinkle the remaining half of chopped cabbage on top. Add about 2 cups of water (water should not completely cover cabbage rolls - about 1 inch less - because you need room for tomato juice). Bring to boil, cover and simmer gently for about 15 to 20 minutes. Add tomato juice; enough so that liquid is about 2 inches above cabbage rolls. Simmer gently, covered, for another 1-1/2 hours. Shake the pot from side to side to keep bottom from scorching.

Total cooking time about 2 hours. Cook until rice is done.

You can also bake it in the oven. Layer roaster with cabbage sauerkraut mixture. Layer fresh or frozen cabbage rolls in large roaster (layer loosely) top with rest of chopped cabbage mixture. Add 1 can of tomato juice and half a can more of water so that liquid covers the rolls by an inch or 2.

Bake 350 degrees 1 hour
300 degrees 1 hour
275 degrees 1 hour or til rice is cooked
If using frozen cabbage rolls, will take much longer.

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