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Stuffed Cabbage |
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Töltött Káposzta (tul-tot kah-poh-sta) |
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Serves: Six (approx 20 rolls) |
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There are few ethnic dishes that have spawned as many variations as this one. Here's another, unique for its use of tomatoes and peppers. |
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1. Fill a pot large enough to accommodate the head(s) of cabbage with water (about 1/2 full) and heat high. Discard the outer, dark green leaves from the cabbage and core the stalk. Parboil the cabbage in the water until the leaves to begin to soften, about 15 to 20 minutes. 2. In the meantime, chop the onions and fry in butter or oil until just about transparent. 3. Use tongs to remove the cabbage leaves one-by-one as they become soft. Place in a colander or on paper towels to cool and drain. 4. Chop the green pepper finely and combine with the ground beef, rice, salt, pepper, paprika, egg, onions, and half the garlic and parsley. Mix well. 5. Heat the tomato sauce, water, and sugar in a pot until warm. 6. Take about a heaping tablespoon of meat mixture and roll in the cabbage leaves, folding the sides of the leaves inward toward the end. Alternatively you can cut the leaves in half which will produce more, but smaller rolls. You will need to shave the spines of the larger leaves so they roll easier. 7. Line the bottom of a large frying pan with half of the thoroughly drained, but not rinsed, sour kraut. Arrange the finished rolls in the frying pan one layer deep and pour in enough of the heated tomato mixture to cover the rolls about half way. Liberally sprinkle with paprika. (You can never use too much!) Add the rest of the garlic and parsley. Cover the cabbage rolls with the peeled tomatoes and the remaining sour kraut and any of the left over cabbage leaves (chopped or whole). Let the paprika flow again! 9. Cover and cook on the stove top at a low heat for 1 1/2 to 2 hours. Add additional tomato/water mixture as needed to maintain the liquid level. |
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- There is no Hungarian dish that I have personally experimented with more than this one. The beauty of stuffed cabbage is that no matter how you play with it, the results are always delicious. It is very forgiving so go ahead and have fun with variations. - This dish tastes great if you eat it right away, but always seems to taste better if you cook it the day before and re-heat before serving the next day. I thought this observation was the result of my own prejudice until I read the same in a Hungarian cookbook. In fact, this particular publication told of a chef who would cook the dish and then re-heat it two or three times before presentation. I think that's taking it a bit far! - I am aware of another preparation variant that has you heat and separate the cabbage leaves a day in advance and soak them in the sauerkraut juice in the refrigerator overnight. Never tried it. - You can substitute tomato juice for the sauce - just add 1 cup of water instead. I have also used V8 brand juice cocktail with success. - I have heard a number of suggestions as to the proper meat to use. Most recipes say ground pork; others a mixture. Personally I find that the pork version results in extremely dry rolls. If you do use 100% pork, add an additional egg to the recipe. I suggest a packaged blend of 1/3 each beef, pork, and veal, or a handmade 3/4 beef - 1/4 pork blend (my preference). - The rather large yield of this recipe will probably require two pots or pans to accommodate all the rolls (about 20) if you wish to keep them all in one layer. - This dish is often cooked in the oven as opposed to the stove top. I would welcome comments regarding your preference and why. - This is another Hungarian dish that commonly has sour cream added near the end of the cooking cycle. I have never made or eaten it with this treatment. - The addition of the tomatoes is my mother's variation...certainly not Hungarian...but it does add another taste diminution to the dish. |
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