ISo stuffed cabbage - the hungarian way!

Executive Member Joined: May 29 2008 Posts: 443

I am looking for a recipe for stuffed cabbage that tastes hungarian - what I mean by this is very thick, sweet sauce - very saucy...anyone have a recipe they would like to share that matches this description? I am not looking for a recipe that uses tomato sauce - I think one w marinara sauce might work better....
TIA

This one from Pomegranate is very sweet and saucy.

Stuffed Cabbage

� 1 head cabbage, centers removed

For easy preparation, put the cabbage head in the freezer for 4 days before you pan to make the stuffed cabbage. Remove and soak in hot water to defrost. Use a sharp knife to remove the tough centers of the cabbage and gently separate the leaves. Rinse each leaf well.

Meat Filling:
� 2 lbs. ground beef
� 1/2 cup rice, cooked
� 1/2 cup shredded cabbage
� 1/4 cup ketchup
� 2 Tbsp sugar
� 3 cloves garlic, crushed
� 1/4 cup paprika

Combine the filling ingredients in a bowl and mix well. Place about 1/4 - 1/3 cup of the meat filling on one cabbage leaf. Tuck one side of the leaf in, over the meat, and roll upward, tucking in the other side after the leaf is completely encircling the meat. Transfer the cabbage, seam side down, to a baking pan. Repeat with remaining cabbage leaves and filling.

Sweet and Sour Sauce:
� 1/2 of a (15 oz) can crushed tomatoes
� 1-1/2 cups cold water
� 1 can tomato sauce
� 1/2 of a small can tomato paste
� 3/4 cup sugar
� 1/2 cup white vinegar
� 2 Tbsp paprika
� salt and pepper to taste

Combine all ingredients in a bowl and mix well. Gently pour the sauce over the stuffed cabbage. It should reach the top of the pan.
Cover the stuffed cabbage with a sheet of baking paper. Then cover the pan with foil, sealing tightly. Bake at 350 for 2-1/2 - 3 hours.

It's simpler than it sounds!
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Really Awesome Mom!

Posted: Mon, Aug 29 2011, 3:16 pm Post subject:

I hope you get a good recipe, but thought I would point out that Hungarian stuffed cabbage is not sweet. Polish stuff is sweet, not Hungarian.

Posted: Mon, Aug 29 2011, 10:29 pm Post subject:

My recipe is similar to RA mom but the sauce is different. It is delicious but any Hungarian cook (the older generation) that I know would only cook this in a pot on the stove and never in the oven. I love doing it in the oven, but then again I don't consider myself in the league of the Hungarian cooks:)

The sauce I use is as follows:

4 Meat Bones
1 can/s Tomato Juice
1/2 cup/s Brown Sugar
1/2 cup/s Lemon Juice
1 can/s Small Tomato Paste Or Ketchup

Cook the ingredients on a low flame for about 30 minutes until nice and thick.

enjoy!