Hungarian cabbage rolls

Hungarian cabbage rolls



  • salt
  • brown sugar - 2 Tbsp
  • water - 1 c
  • pepper - 1/2 tsp
  • ground beef - 1 lb
  • onion, sliced - 1 lg
  • onion, minced - 1 item
  • uncooked rice - 1/2 c
  • head cabbage - 1 lg
  • garlic power - 1 tsp
  • can tomato juice or V-8 juice 18 oz - 1 item
  • sauerkraut, undrained - 1 c

How to make hungarian cabbage rolls:

Cut core from cabbage, put in large pot of boiling water. Cook 10 minutes. Remove and let stand 10 to 15 minutes to soften leaves. Mix together ground beef, onion (minced), rice, garlic powder, salt and pepper. Separate cabbage leaves carefully. Place on a leaf on board, put a spoonful of meat mixture at base of leaf, roll up loosely to permit swelling of rice.

Put in a roaster or large pan, sliced onion, tomato juice and sauerkraut. Sprinkle with the brown sugar over this. Arrange cabbage rolls in pot and slowly pour the water over all.

Cover and simmer for 1 1/2 to 2 hours in 350° oven or until well blended together. Makes 18 rolls.

Recipe categories: Main dish, European, Hungarian.

Hungarian cabbage rolls
Average rating: 5 of 5, total votes: 3
Cook. Time: PT4H
Total Time: PT4H

Cause of complaint:

Related ingredients:
eggs, salt, flour, water, soy sauce, can cream of mushroom soup
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