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"Hungarian" Stuffed Cabbage
Date: 05-14-2006
By: wvcogs
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My wife's grandmother was an emigrant from Hungary who settled in Hessville by way of Ellis Island and then East Chicago. Here is her stuffed cabbage recipe with some minor modifications that have been made over the years by my wife.
STUFFED CABBAGE
1 lb. ground beef
1 cup rice, uncooked (not minute rice)
1 egg
1 med. onion
1 qt. (large can) tomato juice
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. paprika
1 head cabbage (buy the largest head you can find)
1 ring Polish saugage, cut into 2-inch pieces - or -
ham bone and left-over ham from previous meal
optional: 1 can stewed tomatoes
1. Boil cabbage - separate leaves.
2. Saute finely chopped onion in oil.
3. Mix together thoroughly in large bowl: ground beef, rice, egg, cooked onion, and spices.
4. Roll portions of mixture into cabbage leaves (about the size of a medium egg - it expands upon cooking).
5. Line large pot with shredded left-over cabbage; then place stuffed cabbage leaves in pot with Polish sausage pieces or ham bone and scraps. Also add shredded cabbage on top.
5. Add tomato juice, stewed tomatoes if desired, a little water if necessary to cover all cabbages, and bring to a boil. Then simmer, covered, until fork goes in easily, about 2 to 3 hours.
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HOW TO PREPARE CABBAGE
- Cut out core first in a cone shape.
- Completely cover head with cold water, then bring to a boil. Boil about 5 minutes, then remove from water and drain.
- Carefully begin taking off leaves. Cut some of the rib off each leaf to make leaves more limber and easier to roll.
- If leaves are still a little too stiff, soak them in water a bit longer. (They will not be real soft, but should not be stiff enough to crack.)
- Roll from rib end of leaf. Tuck in ends with your fingers after filling and rolling.
Ken...
Former Hessvillite
Morton Graduate 1960 |
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