Hungarian stuffed cabbage

Hungarian stuffed cabbage



  • tomato juice - 2 c
  • rice - 1/4 c
  • head cabbage - 1 (2
  • bacon grease
  • small garlic clove - 1 item
  • whole egg - 1 item
  • medium can sauerkraut - 1 item
  • small can whole tomatoes - 1 item
  • ground beef and pork, mixed - 1 lb
  • small oxtail optional - 1 item
  • Wash rice

How to make hungarian stuffed cabbage:

Saute onion and garlic in bacon grease. Wash rice. Mix together the ground meat, ground pork, rice, egg, onion, garlic and salt and pepper to taste. Remove core from cabbage; in a large pot of boiling water, cook head of cabbage until tender and leaves of cabbage come loose. When cool, remove thick vein from back of cabbage leaves. Place small amount of meat mixture in a cabbage leaf and roll. Repeat, using all of the meat mixture and cabbage leaves. Layer bottom of pan with sauerkraut, oxtail (if desired) and 1/2 can of tomatoes. Add cabbage rolls and repeat layer of sauerkraut. Add remaining 1/2 can of tomatoes. Pour tomato juice over the cabbage rolls, then add enough water to the pot to cover the cabbage rolls. Cover pot; simmer for 1 1/2 to 2 hours. Makes about 10 medium stuffed cabbages.Hints: Crushed canned tomatoes may be used in place of whole canned tomatoes.

Use your hands when mixing meat with rice and other ingredients. This will assure all ingredients are thoroughly mixed together.

Use oxtail sparingly. It makes a great flavoring, but will make the stuffed cabbage greasy if too many are used.

Recipe categories: Low calorie, Main dish, Meat.

Hungarian stuffed cabbage
Average rating: 5 of 5, total votes: 4
Cook. Time: PT3H
Total Time: PT3H

Cause of complaint:

Related ingredients:
sugar, eggs, pkg, milk, salt, egg, well beaten, garlic clove, minced
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