Hungarian Cabbage Rolls I

Hungarian Cabbage Rolls I Recipe | Traditional Hungarian Dish

Region / culture: Hungary | Preparation time: 30 minutes | Cooking time: 1 hour 30 minutes | Servings: 6

Introduction

Hungarian Cabbage Rolls, also known as "töltött káposzta" in Hungarian, are a traditional dish that is popular in Hungary and other Eastern European countries. These delicious cabbage rolls are made with a savory filling of ground beef, rice, and vegetables, wrapped in tender cabbage leaves and baked in a flavorful tomato sauce.

History

Cabbage rolls have a long history in Hungarian cuisine, dating back to the 18th century. They were originally made with sour cabbage leaves and a filling of minced meat, rice, and spices. Over the years, the recipe has evolved to include different variations and ingredients, but the basic concept of cabbage rolls remains the same.

Ingredients

2 qt (1.89 liters) water
1.5 lb (680 g) ground beef
12 large green cabbage leaves, about 1 lb (454 g)
1 cup cooked carrot
0.25 cup raw brown rice
1 egg, slightly beaten
1.5 cups tomato juice
1 medium onion
0.25 tsp salt
0.25 tsp freshly ground pepper
2 cloves garlic, crushed

How to prepare

Preheat the oven to 325°F (163°C).
Boil 2 qt (1.89 liters) of water in a large saucepan or Dutch oven.
Arrange the cabbage leaves loosely in the pan.
Cover and cook over medium heat until the cabbage leaves are limp but not soft, about 8 minutes.
Drain and cool the leaves.
Purée the carrot in a blender or food processor fitted with a steel blade; mix it with the ground beef, rice, and egg.
Spoon 2 tbsp of the meat mixture onto each leaf.
Tuck the ends in and roll up jelly roll style.
Place the rolls seam side down in a 9" by 13" baking pan.
Pour the tomato juice, tomatoes, onion slices, and seasonings over the cabbage rolls.
Cover and bake for 1 hour; then uncover and cook for an additional 30 minutes.

Variations

You can use ground pork or a mixture of ground meats in the filling for a different flavor.
Add sauerkraut or chopped tomatoes to the tomato sauce for a tangy twist.
Vegetarian variations can be made by using a filling of rice, mushrooms, and vegetables.

Cooking Tips & Tricks

Be sure to cook the cabbage leaves until they are limp but not too soft, as they will continue to cook in the oven.

- Use a sharp knife to core the cabbage and carefully remove the leaves to avoid tearing.

- Make sure to tightly roll up the cabbage rolls to prevent the filling from falling out during baking.

- For extra flavor, you can add herbs and spices to the filling mixture, such as paprika, parsley, or dill.

Serving Suggestions

Hungarian Cabbage Rolls can be served with a dollop of sour cream on top and a side of crusty bread or mashed potatoes.

Cooking Techniques

The key cooking techniques for Hungarian Cabbage Rolls include blanching the cabbage leaves, preparing the filling mixture, rolling up the cabbage rolls, and baking them in a flavorful tomato sauce.

Ingredient Substitutions

You can use ground turkey or chicken instead of ground beef in the filling.

- Quinoa or barley can be used as a substitute for rice in the filling.

- Vegetable broth can be used instead of water for cooking the cabbage leaves.

Make Ahead Tips

You can prepare the cabbage rolls ahead of time and refrigerate them before baking. Simply cover the baking dish with plastic wrap and store in the refrigerator for up to 24 hours.

Presentation Ideas

Serve Hungarian Cabbage Rolls on a platter garnished with fresh herbs, such as parsley or dill, for a beautiful presentation.

Pairing Recommendations

Hungarian Cabbage Rolls pair well with a crisp green salad, pickles, or a side of roasted vegetables.

Storage and Reheating Instructions

Leftover Hungarian Cabbage Rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the cabbage rolls in a baking dish, cover with foil, and bake in a preheated oven at 350°F (177°C) for 20-25 minutes.

Nutrition Information

Calories per serving

Each serving of Hungarian Cabbage Rolls contains approximately 350 calories.

Carbohydrates

Each serving of Hungarian Cabbage Rolls contains approximately 20 grams of carbohydrates.

Fats

Each serving of Hungarian Cabbage Rolls contains approximately 15 grams of fats.

Proteins

Each serving of Hungarian Cabbage Rolls contains approximately 25 grams of proteins.

Vitamins and minerals

Hungarian Cabbage Rolls are a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

Hungarian Cabbage Rolls contain eggs and may contain gluten from the rice.

Summary

Hungarian Cabbage Rolls are a nutritious and delicious dish that is rich in proteins, vitamins, and minerals. They are a great option for a hearty and satisfying meal.

Summary

Hungarian Cabbage Rolls are a classic dish that is hearty, flavorful, and satisfying. With a savory filling wrapped in tender cabbage leaves and baked in a rich tomato sauce, these cabbage rolls are sure to become a family favorite. Enjoy this delicious and comforting meal with your loved ones!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend Magda in her cozy kitchen in the Hungarian countryside. Magda was a wonderful cook, and I always admired her talent for creating delicious dishes from simple ingredients.

On that particular day, Magda was making Hungarian Cabbage Rolls, one of her signature dishes. As I watched her work her magic in the kitchen, I couldn't help but be captivated by the aromas wafting through the air. The scent of simmering cabbage, savory meat, and fragrant spices filled the room, making my mouth water in anticipation.

I asked Magda if she would teach me how to make her famous Hungarian Cabbage Rolls, and she smiled warmly and nodded. She handed me a pen and a piece of paper and began dictating the recipe to me, step by step. I wrote down every detail, from the ingredients to the cooking instructions, determined to recreate this delicious dish in my own kitchen.

As we worked together, rolling tender cabbage leaves around a flavorful mixture of ground pork, rice, and spices, Magda shared stories of her own grandmother, who had taught her how to make Hungarian Cabbage Rolls when she was a young girl. She spoke fondly of the times they spent together in the kitchen, bonding over a shared love of cooking and creating memories that would last a lifetime.

By the time we had finished making the cabbage rolls and they were simmering away on the stove, I felt a deep sense of satisfaction and pride. I had learned a valuable recipe from a dear friend, one that had been passed down through generations and now belonged to me.

After the cabbage rolls were cooked to perfection, Magda and I sat down at her kitchen table to enjoy our meal. The taste was exquisite, a harmonious blend of flavors and textures that danced on my taste buds with every bite. I savored each mouthful, feeling grateful for the opportunity to learn from such a talented cook.

As I left Magda's house that day, with a full belly and a happy heart, I knew that I would cherish this recipe for Hungarian Cabbage Rolls for the rest of my life. It was more than just a dish to me; it was a connection to my friend, to her family, and to a rich culinary tradition that had stood the test of time.

And so, whenever I make Hungarian Cabbage Rolls in my own kitchen, following the recipe that Magda had so generously shared with me, I am transported back to that warm summer day in the Hungarian countryside. I can almost hear the laughter and chatter of Magda's family, feel the warmth of the sun on my skin, and taste the love and care that went into every roll.

This recipe is more than just a collection of ingredients and instructions; it is a piece of my history, a reminder of the power of food to bring people together and create lasting memories. And for that, I am eternally grateful.