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Why Viking

Why Viking

Hungarian Cabbage Rolls

Paprika comes in five grades of pungency: from the dark red and very mild “delicacy” paprika to the very pungent light red “rose” paprika. In Hungary paprika is not a garnish, but rather an integral part of the dish. Try this delightful celebration of paprika and see why it is Hungary’s national spice.

Ingredients

Filling:

  • 1 med onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 T olive oil
  • 1 lb ground pork
  • 1 lb ground beef
  • 1 C rice
  • 1 tsp salt
  • 2 tsp pepper
  • 3 tsp paprika

Sauce:

  • 1 T paprika
  • 2 tsp pepper
  • 1 tsp salt
  • 1 can tomato soup
  • 1 can sauerkraut
  • 1 lg can diced tomatoes
  • 2 heads green cabbage
Directions

Filling:

Fill a pot with water and bring to a boil. Sauté the onion and garlic in olive oil until soft. Add pork, beef, garlic, salt and pepper and paprika; cook until browned. Drain and put into a bowl; stir in rice. Remove core from cabbage. Place whole cabbage into pot of boiling water until outer leaves just wilt. Remove cabbage from water with a spider strainer, peel off wilted leaves and put whole cabbage back into water; repeat process until all the leaves have wilted and peeled from cabbage. Separate the leaves.

Sauce:

Combine all of sauce ingredients in a pot and bring to a light simmer.

Place 1-2 T of meat mixture in cabbage leaves; fold sides and roll up. Use a toothpick to secure rolls, if desired. Carefully place into a pot of sauce, and simmer for 60-90 minutes.

  • Cook time: 60-90 minutes
  • Makes 10-12 servings.
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