Stuffed Cabbage from East Hungary6-8 persons 1,5 hour
You can meet different recipes of stuffed cabbage depending on which part of the country you visit. The ancestor of stuffed cabbage was the cabbage meat (káposztás hús), a stew-like one pot dish; stuffing the cabbage leaves with ground meat spread in Hungary only during the Turkish occupation in the 17th century.
The following recipe comes from Szabolcs-Szatmár-Bereg county located in the north-eastern tip of Hungary. These cabbage rolls are stuffed with the mixture of ground pork, bacon, rice and sauteed onion, and cooked in tomato juice. If you don’t have tomato juice, puree will do as well, just dilute it with water, just enough to cover the food. The cabbage leaves are cut in half lengthwise because the goal is to make as little rolls as possible.
Adopted from: zserbo.com
Stuffed Cabbage:2 medium heads of cabbage
1 big onion, finely chopped
2 tbsp oil or lard
1 tbsp sweet Szeged paprika
500 g (~1 lb) minced pork
100 g (~3 1/2 oz) smoked bacon, finely chopped
200 g (~7 oz) rice
2 garlic cloves, crushed
1/2 tsp black pepper
1 – 1 1/2 tsp salt
2 pinches of ground caraway
2,5 – 3 l (~10-12 cups) tomato juice or 500 ml (~2 cups) tomato puree